Chickpea Curry

50 minutes

Easy

This curry introduces blooming spices, which means cooking them in oil to release their flavour before adding liquid. Once you understand that step, every curry, stew and soup you make will taste better.

Nut-free

Egg free

Vegetarian

Vegan

Egg-free

Chickpea Curry

50 minutes

Easy

Nut-free

Egg free

Vegetarian

Vegan

Egg-free

Ingredients

2 × 400 g tins chickpeas, drained
1 onion
2 carrots
2 × 400 g tins chopped tomatoes
1 tbsp sunflower oil
2 tsp curry powder (or spice mix)
500 ml vegetable stock
Salt

Method

Step 1

Finely chop 1 onion and 2 carrots.

Step 2

Heat 1 tbsp sunflower oil in a saucepan over medium heat.

Step 3

Add the onion and carrots and cook for 8–10 minutes until softened.

Step 4

Add 2 tsp curry powder and cook for 1 minute, stirring, to release flavour.

Step 5

Add 2 tins chopped tomatoes, 500 ml vegetable stock and the drained chickpeas.

Step 6

Bring to a simmer and cook for 20–25 minutes until thickened.

Step 7

Season with salt to taste and serve.

Tips

Cool and refrigerate for up to 3 days or freeze for up to 3 months. Reheat until steaming hot.
Chickpeas are cheap, filling and absorb flavour well, making them ideal for low-cost cooking.