chickpea curry
Spicy Chickpeas with Fresh Ginger
Serves 4
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 2 x 400g tins chickpeas drained
  2. 30ml/2 tbsp vegetable oil
  3. 1 small onion
  4. 4cm/1.5inch fresh root ginger finely chopped
  5. 2 cloves garlic
  6. 1.5ml/1/4 tsp turmeric ground
  7. 450g/1lb tomatoes peeled seeded and chopped (you can also use canned chopped tomatoes)
  8. 30ml/2 tbsp fresh coriander chopped
  9. 10ml/2 tsp garam masala
  10. salt and ground black pepper
  11. fresh coriander to garnish
  1. Heat the oil in a large pan. Add the onion and fry over a low heat for 2-3 mins. Add the ginger, garlic and turmeric. Fry for a few more seconds.
  2. Stir in the tomatoes and chickpeas and season with salt and pepper. Bring to the boil, then simmer for 10-15 mins, stirring occasionally.
  3. Just before the end of cooking, stir the chopped coriander and garam masala into the chick-pea mixture. Serve garnished with the coriander sprigs.
  1. You can also add tomato purée and ground coriander for a richer taste.
  2. Source: '500 Ways To Cook Vegetarian' by Valerie Ferguson
Eat Plants Not Animals