Chickpea curry
Serves 6
4x 420g tins of chickpeas
2 onions, chopped
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp chopped root ginger
6 cardamoms, split and seeds removed
2 cloves garlic, peeled and crushed
300ml water
1x med tin chopped tomatoes with herbs
2 tbsp tomato puree
3 tbsp fat-free fromage frais
salt and freshly ground black pepper
2 tsp olive oil or olive oil spray
- Fry the onions using the olive oil or fat-free oil spray till browned.
- Add the spices and garlic and cook for a further 2 minutes.
- Add the chopped tomatoes, puree and chickpeas, water, salt and pepper to taste.
- Cover and simmer gently for 30-35 minutes.
- Stir in the fromage frais, but do not allow to boil again, just heat through before serving.
Tips
- Serve garnished with fresh chopped coriander.
- The fromage frais gives the curry and creamy taste and texture. Makes for a great vegetarian meal on its own together with a large green salad.