Chickpea Curry

This is a curry just bursting with coriander and ginger flavours. Add chillies according to your preference.

Nutrition Facts

Servings: 2

Amount Per Serving % Daily Value*

Calories 232 11%

Calories from Fat 72

Total Fat 8.0g 12%

Saturated Fat 1.0g 5%

Unsaturated Fat 6.2g

Trans Fat 0.0g

Total Carbohydrate 33.8g 11%

Dietary Fibre 9.3g 37%

Sugars 5.9g

Protein 9.7g 19%

Cholesterol 0.0mgs 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

400 g (14 oz) tin of chickpeas (garbanzo beans)
1 onion, thinly sliced
2 tomatoes, chopped
1 cup fresh coriander
0-3 green chillis, chopped
2 tbsp garlic & ginger paste
2 tbsp coriander powder
1½ tbsp lemon juice
2 tsp freshly chopped ginger
1 tsp cumin powder
½ tsp salt
½ tsp sugar
½ tsp turmeric
2 tsp vegetable oil

Instructions

Heat the oil over a medium heat in a pan. Stir-fry the coriander powder, cumin, salt, sugar and turmeric for 1 minute.
Add the onions and garlic & ginger paste. Continue to stir-fry for about 5 minutes to soften the onions.
Add in the tomatoes and cook for a further 5 minutes until the tomatoes start to go mushy.
Pour in ½ cup/125 ml/4 fl oz of water and add the chiliies, ginger, drained chickpeas and lemon juice. Bring to the boil, cover and simmer gently for 5 minutes.
Turn off the heat, stir in the chopped coriander and serve.

Titli’s Tips

If you want to start with dried chickpeas for this recipe you’ll need 200 g (7 oz). Soak them overnight then cook in boiling water for 45-60 minutes until the chickpeas are just tender.

By cutting the onions really thin you can cut down on the amount of time required to make the onions go soft, which in turn means you can cut down on the amount of oil.

Serve with rice, or better still with a chapatti or two.