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Tomato Chickpea Curry

  • Simple
  • 0:45 m
  • 21 ingredients

Dreaming of curry night? Warming, hearty and packed full of protein, our tomato chickpea curry is about as comforting as you can get! We've topped it with a turmeric tahini drizzle - super easy and ridiculously tasty this meal is the definition of a speedy supper! Check out the full recipe below!

Serves: 4

Ingredients

For the Curry

  • 2 tbsp olive oil
  • 2 banana shallots
  • 4 cloves of garlic
  • 30g fresh ginger
  • 10g coriander stalks
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 400g tin of tinned tomatoes
  • 2 400g tins of chickpeas
  • Salt & pepper
  • 1 tsp asafoetida
  • 500ml vegetable stock

For the Curried Tahini Drizzle

  • 50g tahini
  • 1 clove of garlic
  • 15g fresh ginger
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • 1 lime
  • water (to loosen)
  • salt and pepper to taste

To Serve

  • 10g coriander leaves

Before you start

Large high sided frying pan | Kettle boiled | Microplane

Step 1

Prepare the ingredients

  • Peel the shallots and finely dice
  • Peel the garlic and ginger (also do the garlic and ginger for the tahini drizzle) and grate with the microplane to form a puree
  • Pick the coriander leaves and finely dice the stems
  • Drain and rinse the chickpeas
  • Prepare the vegetable stock

Ingredients

  • 2 banana shallots
  • 4 cloves of garlic
  • 30g fresh ginger
  • 10g coriander stalks
  • 2 400g tins of chickpeas

Step 2

Start the curry

  • Warm the olive oil in the pan over medium to low heat, add the shallots and a pinch of salt and fry for 4-5 minutes until soft and golden
  • Add the garlic, ginger and coriander stalks and stir for 2-3 minutes
  • Add the cumin, ground coriander, asafoetida, chilli powder and turmeric and stir into the mixture
  • Add the tomato puree and stir to combine
  • Add the tinned tomatoes and veg stock and stir to combine (if you’re using plum tomatoes, break them up with the back of a spoon)
  • Put the lid on the pan and leave to simmer for 15 minutes, stirring occasionally to prevent catching

Ingredients

  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 400g tin of tinned tomatoes
  • Salt & pepper
  • 1 tsp asafoetida
  • 500ml vegetable stock

Step 3

Make the drizzle

  • Add the tahini, 50ml water, garlic, ginger, curry powder, turmeric, salt and juice from ½ lime and stir to combine

Ingredients

  • 50g tahini
  • 1 clove of garlic
  • 15g fresh ginger
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • 1 lime
  • water (to loosen)

Step 4

Finish the curry

  • Remove the lid, add the chickpeas and the aquafaba (if using organic chickpeas), fold to combine, reduce the heat and simmer for a further 10 minutes with the lid off
  • Taste and season to perfection with salt and pepper

Ingredients

  • salt and pepper to taste

Step 5

Time to serve

  • Generously spoon the tahini drizzle over the curry, garnish with the reserved coriander leaves and serve immediately with naan, brown rice, quinoa or a nice big salad

Ingredients

  • 10g coriander leaves