Tomato chickpea Curry
Chickpea curry is a flavourful and hearty dish. Bursting with aromatic spices, this dish is wonderful served over rice or with warm naan bread.
Ingredients
- 2 Tin chickpeas
- 1 large onion
- 2 tsp garlic ginger paste
- 700 g Tomato pasatta
- 1 tbsp olive oil
- 200 ml Tinned coconut milk
Spice blend-
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tbsp coriander powder
- ½ tsp chilli flakes or more if you prefer spicy
- 1 tbsp salt
Instructions
- Chop the onions and fry in a tablespoon of olive oil until translucent.
- Next add the garlic ginger paste and cook for a minute stirring throughout.
- Next add the spice blend and salt and stir until the onions are coated in seasoning.
- Add a small bit of the pasatta and stir until combined, the mixture should look orange in colour.
- Add the chickpeas and the rest of the passata. Bring to a boil.
- Turn down the heat and simmer for 15 minutes
- Add the coconut milk, stir well then cover again cooking on medium heat for 5 minutes.
- Using a potato masher mash some of the chickpeas and leave some whole for texture. Alternatively blend a few spoonfuls of the whole mix and add back to the pan.
- Taste and add more seasoning if needed.
- Serve topped with a drizzle of coconut milk and some fresh herbs.
Notes
Smooth sauce- If you prefer a smoother sauce be sure to blend the sauce before adding in the chickpeas to ensure a super smooth sauce.
Cooking time- If you’re in a hurry this curry can be served up in 30 minutes however curry always matures in flavour the longer it is cooked so if you have a little time to leave it simmering away to really infuse those flavours then go for it! Just make sure you’re checking it regularly to make sure it doesn’t dry out. If it starts getting dry add a little splash of water to get it back to your desired consistency.