Tomato and Chickpea Curry

Simple yet hearty

55 minutes

Serves 4

What you'll need…

  • 1 tablespoon olive oil
  • 2 onions
  • 2 garlic cloves
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 400g can plum tomatoes
  • 400ml can coconut milk
  • 400g can chickpeas
  • 2 large tomatoes
  • 1/2 small pack coriander
  • Rice to serve
Depositphotos 315117648 s 2019

The method

1

Heat the oil in a pan, meanwhile finely slice the onions. Cook until soft.

2

Crush the garlic and add to the pan with the spices. Stir to combine. Cook for 1-2 minutes.

3

Add in the plum tomatoes, ensuring you break them up with a wooden spoon. Simmer for 10 minutes.

4

Pour in the coconut milk and season. Simmer for a further 10-15 minutes until the sauce has thickened.

5

Chop the large tomatoes into quarters and add into the sauce along with the drained chickpeas and allow to warm through.

6

Chop and sprinkle over the fresh coriander, and serve with rice. Enjoy!

7

Recipe inspired by BBC Good Food

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