Quick Chickpea Curry

Quick Chickpea Curry

This dish is very quick to make. Serve with anything you fancy: rice, chapattis, other veggie dishes, or even toast and salad!

As a variation add spinach leaves along with the chickpeas and allow to wilt.

Free from: gluten, nut, soya, wheat, yeast

This is a vegan recipe

Quick Chickpea Curry
Servings: 2 People
  • rapeseed oil
  • 2 cloves garlic (chopped)
  • 1/2 inch ginger (peeled and finely chopped or grated)
  • 1 tsp cumin seeds
  • 1/2 tsp each of ground coriander, turmeric
  • 350 g jar of rustic passata (or tin of tomatoes)
  • 1 tin chickpeas (drained)
  • salt (to taste)
  1. Fry the cumin seeds in oil until they become fragrant then add the ginger and garlic. Fry for a few minutes then add the rest of the spices.

  2. If using a tin of tomatoes, pulse them in a food processor to make a chunky sauce. Add this, or the rustic passata, to the spices. Add the drained chickpeas and cook for a few minutes to reduce the sauce slightly. 

  3. Season to taste and serve.