20 min chickpea curry

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0:20

Serves 4

Easy

This easy chickpea curry is cooked without coconut milk and full of flavour, perfect for a quick and healthy mid-week dinner when you want something simple yet delicious.

Cooked in a spiced, tomatoey sauce, our chickpea curry is a one pot wonder that is ready in 20 minutes for extra ease. Feel free to experiment and add your own ingredients like sweet potato, peppers and aubergine. Serve with fluffy, white rice, naan bread and mango chutney if you desire.

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Ingredients image

What you'll need...

  • 1 tbsp olive oil
  • 1 white onion, diced
  • 2 cloves of garlic, finely chopped
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 whole dried cloves
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 100ml vegetable stock
  • Handful fresh spinach
  • Salt and pepper, to taste
  • Naan bread, lightly toasted
  • Handful chopped, fresh coriander, optional

Method

  1. Heat oil in a large frying or sauté pan over medium heat. Add the onion and cook for 5 minutes or until soft but not browned. 

  2. Stir in the spices and garlic, stirring constantly for 1 minute. Add the drained chickpeas, canned tomatoes and vegetable stock. Bring to a boil then reduce the heat, letting it simmer for 10 minutes and stirring occasionally. If you’re adding spinach, add 5 minutes into simmering. 

  3. Serve with toasted naan bread, fluffy, white rice and a spoonful of mango chutney. If you like coriander, sprinkle with the freshly chopped coriander. 

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