Ingredients: 1 tbsp olive oil 1 onion 1 garlic clove or 1/2tsp garlic powder 1 tin chickpeas (drained) 1 tin chopped tomatoes or 5 tbsp tomato ketchup 1 tbsp mild curry powder or paste
Optional: 1 tsp ground ginger or 2cm piece of fresh ginger finely grated A pinch of dried chilli flakes Juice of half a lemon Handful of fresh coriander
Method: Chop onion and stir fry for 8 mins. Add garlic and curry powder (plus ginger and chilli flakes if using), cook 2 mins more. Add chickpeas, tinned tomatoes or ketchup and a little bit of water to loosen into a sauce consistency. If using tinned tomatoes you might want to add 1tsp - 1tbsp sugar to sweeten the sauce. Simmer 5 mins. Take off the heat and add salt & pepper to taste (plus lemon juice and fresh coriander if using).
Serve with rice or naan bread, a side salad or cooked vegetables of choice.
Notes: If using dried chickpeas, soak overnight in plenty of cold water (as they will expand a lot) then the next day refresh the water, boil the water, then simmer chickpeas for 1 hour - 1 hour,15 minutes before using in the recipe. If you forget to soak the chickpeas overnight you can use the quick soak method - Boil the chickpeas in plenty of water for 3 minutes, turn off the heat then leave to soak for 1 hour before refreshing the water and cooking for 1 hour - 1hour,15 minutes. Tip - add 1/4 tsp bicarbonate of soda to the soaking water to help soften the chickpeas.