Yes, another Indian inspired recipe, I’m really loving everything curry related at the moment. I got this recipe from my favourite foodie website BBC Good Food, I had it on my ‘to cook’ list for ages but only went ahead last weekend and I’m actually pretty annoyed at myself for not cooking it sooner because it was delicious, easy and quick to make, and cheap. I made it to take to work as a healthy lunch and it was perfect serves with a small portion of rice, it was so good that I really struggled to wait till 12 o clock to eat it! Each portion comes in at 230 calories if serving 2 or 115 if serving 4.
Ingredients – Serves 2/4
1 Tablespoon of Olive Oil
1 Teaspoon of Cumin Seeds
A Large Pinch of Chili Flakes
1 Small Cinnamon Stick
1 Bay Leaf
1 Onion, finely chopped
1/2 Teaspoon of Turmeric
2 Garlic Cloves, finely chopped
400g Tin of Chickpeas (Napolina chickpeas are the best!), drained and rinsed
1 Teaspoon of Paprika
1 Teaspoon of Ground Coriander
2 Small Tomatoes, chopped
2 Tablespoons of Fresh Coriander
Salt & Pepper, to season
Method – Takes 30 Minutes
1. Heat the oil in a heavy-bottomed pan. Fry the cumin, chilli flakes, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
2. Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
3. Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander, serve!