Serves
4
Ingredients
- 2 x 400g tins of Batchelors Chickpeas
- 1 tbsp oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- Salt and black pepper
- 2 x 400g tins of chopped tomatoes
- 2 tbsp fresh coriander, chopped
For the cucumber yoghurt:
- 120g plain natural yoghurt
- ½ a cucumber, deseeded and grated
- 1 tbsp lemon juice
To serve:
- Rice
Method
- Heat the oil in a pan over a medium heat and cook the onions for 15 minutes until they are a deep golden brown, stirring often.
- Add the garlic, cumin, garam masala, ginger and cayenne pepper. Season with salt and black pepper and cook for one minute until fragrant.
- Add the chickpeas and tomatoes. Stir everything together and simmer over a medium heat for 10 minutes until the liquid is reduced slightly and the flavours have combined. Season to taste.
- Meanwhile, in a small bowl, combine the natural yoghurt, cucumber and lemon juice. Season with salt and black pepper.
- Remove the curry from the heat and stir in the fresh coriander.
- Serve with the cucumber yoghurt and some rice.