Tomato Chickpea Curry

Simple
Simple
Simple
Simple
timer
0:45 m
shopping_cart
21
Ingredients
eco
1624
kcal

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!

Start cooking ➞

Serves

4

Ingredients

For the Curry

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


For the Curried Tahini Drizzle

<item-todo-done>50g tahini<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>15g fresh ginger<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>½ tsp turmeric powder<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>


To Serve

<item-todo-done>10g coriander leaves<item-todo-done>

Before you start

Large high sided frying pan | Kettle boiled | Microplane

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

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

Make the drizzle

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

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

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
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