Chickpea and Tomato Curry
1 small onion, peeled and finely diced
½ fresh chilli finely chopped
1 garlic clove, crushed
1 tbsp curry powder
1 tin of chickpeas, drained
1 tin chopped tomatoes
100ml vegetable stock
fresh coriander, roughly chopped
1-2 tablespoons Greek yoghurt (omit for vegans)
How To Cook
- Heat the oil. Add the onions and fry until soft, then stir in the crushed garlic, chilli and the curry powder.
- Cook for a further two minutes then add the chickpeas, tomatoes, and vegetable stock. Simmer for 30 minutes, until reduced.
- Add the Greek yoghurt if you have a creamy sauce. Fold in the coriander, season to taste and serve with rice, chapati or naan bread.
Serves 2 people as a main course or 4 as part of a selection of dishes