Chickpea Curry

Submitted by: Taryn Clarke
A hearty vegetarian dish that is simple to make, high in protein, and can be as spicy as you like

Serves: 2-4 (depending on how hungry they are)

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · curry · chickpeas ·

Ingredients

1 can chickpeas - drained and rinsed
1 onion - diced (sometimes I use more)
1 tsp ginger - diced if fresh, or powdered
5 cloves garlic - minced
1-4 tsp curry powder
1/2 tsp salt (you can leave this out)
1 large tomato - diced
2-3 tbsp olive oil

(I've also added zuchini and/or eggplant. If you add these they should be cooked with the onions)

Method

- Saute onions in oil 3 minutes over low to medum heat
- add ginger, garlic and curry powder, stir and cook 1 minute
- add chickpeas, salt and 1 tbsp water, cook and stir 1 minute
- add tomatoes and cook 5 minutes, stirring gently (add more water if the mixture is sticking to the bottom of the pot)

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