{Chickpea & Tomato Curry}

Don't you hate it when its a sunny morning and you wash a big load of towels, you take them outside into the fresh air, hang them in the wintery sun with the chilly breeze blowing and think tick, that's that sorted, only to turn around half an hour later and its absolutely peeing down and they are completely saturated, way beyond saving. That just happened to me. Bugger it.  

This is really fast and comforting, you pretty much would have everything in your pantry I know I do, its a super handy recipe for last minute sort of dinners like for instance tonight I was going to make a salad but its now an icy 12 degrees and pouring with rain.  Not really feeling the salad right about now.  

We really like it on quinoa, but you can serve it on whatever you've got, cous cous, rice whatev's and its cheap cheap cheap which is good when you don't have bags of cash.

...the curry
olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp chilli powder
1 tsp paprika
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1x 400g tin chickpeas, drained and rinsed
1x 400g tin chopped tomatoes
5cm piece of fresh ginger, finely grated
chopped fresh coriander or mint
natural yoghurt, to serve

Heat the oil in a large fry pan, add the onion and garlic, and cook gently until softened and just turning golden, then add the spices and stir for a couple of minutes, coating the onion with the fragrant spices (add a bit of oil here if it looks dry).

Next add the drained chickpeas, and stir to coat them in the spices too, then add the tomatoes. Cover and simmer for 10 minutes. Add the grated ginger and stir through, cook off for another minute or so.

Serve with a dollop of yoghurt and those fresh herbs.


  1. Loving it - and, yep, I pretty much always have all of those ingredients in my pantry.



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