Tender chickpeas in a rich, beautifully spiced tomato sauce. It's the perfect weeknight dinner that can be whipped up in 20 minutes flat! Vegan, GF & healthy.
Warm a large frying pan over medium heat. Add the oil and once hot, the onion. Fry for 5-8 minutes, until soft and translucent. Add the grated garlic and ginger into the pan, along with the spice mix and fry for another minute or so, stirring constantly, until the spices release their aromas.
Add the chickpeas, tinned tomatoes, honey/maple syrup, 100ml of water, 1 tsp sea salt and generous amounts of black pepper into the pan and stir to combine. Bring everything to a boil, then reduce the heat to a simmer and let the pan bubble gently for 5-8 minutes, stirring regularly, until the sauce has reduced and is thick and rich.
Serve ladled over fluffy rice and sprinkled with fresh coriander.
This chickpea curry recipe can be easily doubled and will keep well in the fridge for up to 3 days. Reheat over the stove until piping hot.
This recipe would also be delicious made with other pulses such as butter beans, canellini beans or mixed beans.
Vegan: Use maple syrup rather than honey.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk