Indian recipe for 4 people, takes only 15 mins; recipe has vegetable oil, cumin seed, red chilli, clove, cinnamon stick, bay leaf, onion, ground turmeric, garlic clove, chickpea, paprika, ground coriander, tomato and coriander.
Curried chickpeas
Course: Indian
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Cumin Seed: 1 tsp cumin seeds
- Red Chilli: 1-2 red chillies, deseeded and chopped
- Clove: 1 clove
- Cinnamon Stick: 1 small cinnamon stick
- Bay Leaf: 1 bay leaf
- Onion: 1 onion, finely chopped
- Ground Turmeric: 1/2 tsp ground turmeric
- Garlic Clove: 2 garlic cloves, finely chopped
- Chickpea: 400g can chickpeas, rinsed and drained
- Paprika: 1 tsp paprika
- Ground Coriander: 1 tsp ground coriander
- Tomato: 2 small tomatoes, chopped
- Coriander: 1 tbsp chopped coriander
Directions
- 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.
