Store Cupboard Chickpea Curry
This curry is delicious and is made up of store cupboard ingredients which makes it a perfect evening meal for when the fridge is running low! Double up the portion size to make an additional meal for a busy day or quick lunches to heat up during the week. This recipe makes four portions.
Ingredients
2 x 400g tins chickpeas, rinsed and drained
2 x 400g tins chopped tomatoes
4 garlic cloves, chopped
1 onion, chopped
50g root ginger, peeled and chopped
2 tbsp extra virgin olive oil
1 tsp cumin seeds
½ tsp chilli powder
1 tsp ground turmeric
1 tsp garam masala
1 tsp sea salt
Heat the oil over a medium heat and add the garlic, onions, ginger and cumin to the pan. Saute for 10 minutes. Add the chilli powder, turmeric, garam masala, tomatoes and salt and cook for a further 10 minutes. Add the chickpeas and again, heat through for another 10 minutes.
Serve with some wholegrain rice (you can buy microwaveable bags) or wholemeal wraps alongside a green salad or steamed leafy greens. I love some tenderstem broccoli drizzled with extra virgin olive oil and sliced almonds. Add some natural yoghurt on the side too for extra creaminess!