SERVES 6-8 PREP 15 mins COOK 35 mins G V EASY 800g canned chickpeas or 720g jar giant chickpeas 3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped (see p39)
11/2 tbsp ghee
1/2 tsp each ground coriander, ground cumin, chilli powder (Kashmiri if possible)
1 tsp each turmeric and garam masala
11/2 tsp amchoor powder (see p39, optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes 1 lemon, juiced
1/2 small pack coriander leaves. to serve
Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander , to serve.
GOOD TO KNOW low fat • 2 of 5-a-day • good for you • gluten free
PER SERVING (8) 140 kcals • fat 5g • saturates 2g • carbs 15g • sugars 5g • fibre 5g • protein 6g
• salt 0.1g