Chickpea Curry

I've been promising this recipe for the longest time now, you may have spotted it on my Instagram account and I said I'd be writing up the recipe soon but fully due to my own poor planning it took far too long to get this recipe on my blog... well the wait is over now! Here is a recipe for a super tasty Chickpea Curry! It's fully vegan, nut free, gluten free but not lacking in any of the tasty curry spices you'd expect!

 

This recipe is from my lovely boyfriend, who introduced this to me when he was experimenting with ways to cook tasty vegan food. He has it a bit (a lot!) spicier than I do, so if that's your thing feel free to add more chilli powder! 

If you make this Chickpea Curry, be sure to let me see how it turned out on Instagram using #susiechef or tag me in your photos!

Total time: 40 Minutes
Yield: 4 Portions
Ingredients

• Olive Oil (plenty!)
• 1 Tsp Cumin Seeds
• 1 Medium Chopped Onion
• 2 Tsp Ginger Garlic Paste
• 1 Tsp Coriander Powder
• 1 Tsp Garam Masala
• 1 Tsp Ground Tumeric
• Pinch of Chilli Powder
• 400g Canned Tomatoes
• 400g Tinned Chickpeas, drained and rinsed
• A few Curry Leaves
• Rice and Poppadoms, to serve

Cooking Directions

1. Heat 2 teaspoons of olive oil in a pan with the cumin seeds.
2. Add the onion and stir well.
3. Fry for a few minutes then add the ginger garlic paste and all the spices.
4. Fry until everything is well combined then add the tomatoes, chickpeas and curry leaves. Stir well then cover the pan with a lid.
5. Leave to simmer for at least 20 minutes, to allow the flavours to develop.
6. Serve with rice and poppadoms and enjoy!

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