Curried chickpeas

Serves:

Ingredients

• 2 tbsp vegetable oil
• 2 onions, diced
• 6 cloves garlic, chopped
• 1 tsp chilli powder
• 1 tsp salt
• 1 tsp paprika
• 1 tbsp cumin, ground
• 1 tbsp coriander, ground
• 2 tins chickpeas (850g in total), drained and rinsed
• 2 tins diced tomatoes (880g in total)
• 1 tsp garam masala

Method

In a pan, heat the oil and add onions and garlic, stirring over a medium heat until soft.

Add coriander, cumin, salt, tumeric and paprika and cook for a minute to release aromatics.

Add chickpeas and undrained tomatoes and simmer for 20 minutes, stirring occasionally.

Stir in garam masala and simmer for a further 10 minutes.

Related vegetarian recipes

• Baked ricotta
• Eggplant parmigana
• Mary May’s crunchy on toast
• Paris mashed potato
• Pumpkin, feta and chickpea salad
• Simple pumpkin soup

Serving Suggestions

Note

• This is the most more-ish vegetarian dish I have ever had. I made it thinking my husband will love this and kept finding myself sneaking spoonfuls from the fridge.
• If you are feeding this to the little ones you can reduce the chilli to 1/2 tsp of chilli or just omit it altogether.
• Serve the curried chickpeas with a nice big dollop of natural yoghurt when it’s spicy. The contrast of the heat and soothing cool is fantastic.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand”s best recipe finder.