Chickpea Curry

Submitted by Mrs H

"Doubles nicely and tastes even better next day. Keeps in fridge 2 days or frozen 1 month. Great for potluck-bring it in a slow cooker. Serve over basmanti rice with mango chutney and warm naan. Yumm-m!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon Madras curry powder (I used very generous spoon of Pataks' Madras Curry Paste)
• 2 teaspoons chopped gingerroot (generous)
• 1⁄2 teaspoon salt (scant)
• 1 (398 ml) can diced tomatoes
• 1 (540 ml) can chickpeas, drained and rinsed
• 1⁄2 cup water
• 1 tablespoon fresh squeezed lime juice
• 1 1⁄2 teaspoons honey
• 2 tablespoons chopped fresh cilantro (very generous)

directions

1. Heat oil and sauté onion & garlic 5 minutes or until softened.
2. Add curry, ginger & salt. Stir a few seconds till fragrant-don’t scorch!
3. Add tomatoes, bring to boil. Simmer 5 minutes till sauce thickens slightly.
4. Add chickpeas, water, lime & honey and simmer 10 minutes. Add a bit more water if sauce gets too thick.
5. Stir in cilantro and serve.