Sweet curried chickpeas
- serves 2
- prep 15 mins
- cook 45 mins
Overview
This recipe is really REALLY tasty and pretty quick to rustle up on a weeknight. Serve with crispy baked potatoes, and whatever veg you want on the side.
Ingredients
2 - 4 potatoes
1 tbsp coconut oil
¾ tsp cumin (ground or seeds)
½ large onion
1 clove garlic
1 tsp ground ginger
1 green chili
½ tsp garam masala
½ tsp ground coriander
½ tsp turmeric
1 tbsp tikka masala paste
1 x 400g can chopped tomatoes
1 x 400g can chickpeas
lemon wedges
coriander leaves
Method
Melt coconut oil in a large saucepan over low heat. Add cumin and fry for 1 minute to release flavour, add diced onion and fry for 7-10 minutes until soft.
Add the garlic, ginger, and green chili to the pan, cook for 2-3 minutes. Add spices, tikka masala paste then cook for another 2 minutes.
Tip in the tomatoes. Bring to a simmer, tip in the chickpeas, then cook for 20 minutes until thickened.
Serve with baked potatoes.