Name: Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 800 g/1 lb 12 oz tinned chickpeas, drained and rinsed; 400 g/14 oz/scant 1⅔ cups tinned chopped tomatoes; 1 large onion, finely chopped; 55 ml/1¾ fl oz/¼ cup Vegetable Stock or ready-made stock; 2 tsp cumin seeds; warm naan breads, to serve; a pinch of dried chilli flakes, to taste (optional); 1 tbsp ghee, groundnut oil or sunflower oil; salt and freshly ground black pepper; 200 g/7 oz baby spinach leaves, rinsed and shaken dry; garam masala, to serve; 4 tbsp passata; 4 cm/1½ in piece of root ginger, peeled and chopped; 4 large garlic cloves, finely chopped; 2 tbsp Madras curry powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

800 g/1 lb 12 oz tinned chickpeas, drained and rinsed
4

Method

Put the chickpeas in the slow cooker. Put the garlic and ginger in a mini food processor and process until a coarse paste forms, then leave to one side.

Heat the ghee in a frying pan over a high heat. Reduce the heat, add the cumin seeds and stir for 30 seconds. Add the onion and fry for 3–5 minutes. Add the garlic paste, curry powder and chilli flakes, if using, and fry for 30 seconds.

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Chickpea Curry

Ingredients

Method

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