Chickpea curry

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 1 tablespoon ghee or vegetable oil
  • 2 onions, finely sliced
  • 4 garliccloves, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 × 425 g (15 oz) tins chickpeas, drained and rinsed
  • 400 g (14 oz) tin chopped tomatoes
  • 1 teaspoon garam masala

Method

1. Heat the ghee in a saucepan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.

2. Add the chilli powder, salt, turmeric, paprika, cumin and coriander and cook, stirring, for 1 minute.

3. Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.

4. Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.

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  • Main Ingredients - Chickpeas
  • Course - Main-course
  • Occasion - Midweek dinner

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