Curried chickpeas

10-30 minutes 200 kcal or less 30-60 minutes 4 servings chick peas chickepeas chickpea chickpea curry chickpeas cinnamon stick cinnamon sticks coriander curried easy five a day freezable ground turmeric mains paprika quick red chilli red chillies side dish super healthy tomato tomatoes vegetable curry vegetarian vegetarian curry recipes

N/A

Source

Ingredients

2 tbsp vegetable oil

1 tsp cumin seeds

1-2 red chillies , deseeded and chopped

1 clove

1 small cinnamon stick

1 bay leaf

1 onion , finely chopped

½ tsp ground turmeric

2 garlic cloves , finely chopped

400g can chickpeas , rinsed and drained

1 tsp paprika

1 tsp ground coriander

2 small tomatoes , chopped

1 tbsp chopped coriander

Method

Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.