Quick Chickpea Curry
Quick and easy but also lovely to the taste



Serves 4 (Estimated) Rating 4/5

Prep Time 5 Minutes Cooking Time 15 Minutes
Ingredients |
1 tablespoon canola oil. |
2 cups tinned chickpeas - drained and rinsed well. |
1/3 teaspoon salt + more to taste if required. |
1 teaspoon Garam Masala. |
1 teaspoon ginger powder. |
175 gram tomato passata. |
110 gram coconut milk. |
Chopped fresh cilantro for garnish. |
Method |
In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder. |
Give it a quick mix and let it cook on high heat for 3-4 minutes. |
Stir to prevent it from burning. |
Reduce the heat to low and add in the passata and coconut milk. |
Stir and let it cook for about 5 minutes until hot. |
Add more salt if required. |
Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro. |