Easy Vegan Curried Chickpeas
- 1 tbsp oil
- 1 chopped onion
- 1 crushed garlic clove
- Pinch of salt
- ¼ tsp each ground cumin, coriander, turmeric, chilli powder
- 1 chopped tomato
- 400g tin of chickpeas, drained
- 5cm piece of ginger, grated
- Pinch of garam masala
- Chapatis, to serve
- Fry the onions and garlic in the oil until they’re golden and slightly caramelised. Stir in the cumin, coriander, chilli powder, turmeric and a pinch of salt, then cook for a minute or two to combine.
- Stir in the tomato and 4 tbsp of water. Cook until the sauce begins to thicken, then add the chickpeas (mash a few with a fork to thicken the sauce further), cover and simmer for 5 mins. Add the ginger and garam masala, cook for 3 mins more, then serve with chapatis and a scattering of coriander leaves.
20 mins
2 serving