Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.
Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt.
Ingredients
· 1 tbsp oil
· 1 onion chopped
· 1 garlic clove, crushed
· ¼ tsp salt
· ½ tsp cumin powder
· ¼ tsp coriander powder
· ¼ tsp turmeric powder
· ¼ tsp red chilli powder
· 1 fresh tomato, chopped
· 400g tin chickpeas drained and rinsed
· 5cm/2in piece root ginger grated
· pinch of garam masala
· pitta breads or plain basmati rice to serve
Preparation method
1. Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
2. Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
3. Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
4. Serve with pitta breads or plain basmati rice.
