Try our best chickpea curry recipe to use up that tin of chickpeas in your storecupboard. Then check out more chickpea curries here.
Ingredients
- onion 1, chopped
- garlic 3 cloves, chopped
- ginger a thumb-sized piece, chopped
- green chilli 1, chopped
- vegetable oil 1 tbsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- ground turmeric 1 tsp
- chopped tomatoes 400g tin
- Charlotte potatoes 400g, cut into chunks
- chickpeas 400g tin, drained and rinsed
- spinach 100g, chopped
- lemon ½, juiced
- garam masala 1 tsp
- naans to serve
Method
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Step 1
Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
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Step 2
Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
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Step 3
Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
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Step 4
Stir in the lemon juice and garam masala, and serve with naans.
Nutritional Information
- Kcals 224
- Fat 5.3g
- Saturates 0.5g
- Carbs 32g
- Sugars 6.9g
- Fibre 6.9g
- Protein 8.8g
