Tomato Chickpea Curry
Dreaming of curry night? Warming, hearty and packed full of protein, our tomato chickpea curry is about as comforting as you can get! We've topped it with a turmeric tahini drizzle - super easy and ridiculously tasty this meal is the definition of a speedy supper! Check out the full recipe below!
Serves
Ingredients
For the Curry
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>30g fresh ginger<item-todo-done><item-todo-done>10g coriander stalks<item-todo-done><item-todo-done>2 tsp cumin<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done> 400g tin of tinned tomatoes<item-todo-done><item-todo-done>2 400g tins of chickpeas<item-todo-done><item-todo-done> Salt & pepper<item-todo-done><item-todo-done>1 tsp asafoetida<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done>
For the Curried Tahini Drizzle
<item-todo-done>50g tahini<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>15g fresh ginger<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>½ tsp turmeric powder<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Serve
<item-todo-done>10g coriander leaves<item-todo-done>
Before you start
Large high sided frying pan | Kettle boiled | Microplane
Prepare the ingredients
- Peel the shallots and finely dice
- Peel the garlic and ginger (also do the garlic and ginger for the tahini drizzle) and grate with the microplane to form a puree
- Pick the coriander leaves and finely dice the stems
- Drain and rinse the chickpeas
- Prepare the vegetable stock
Start the curry
- Warm the olive oil in the pan over medium to low heat, add the shallots and a pinch of salt and fry for 4-5 minutes until soft and golden
- Add the garlic, ginger and coriander stalks and stir for 2-3 minutes
- Add the cumin, ground coriander, asafoetida, chilli powder and turmeric and stir into the mixture
- Add the tomato puree and stir to combine
- Add the tinned tomatoes and veg stock and stir to combine (if you’re using plum tomatoes, break them up with the back of a spoon)
- Put the lid on the pan and leave to simmer for 15 minutes, stirring occasionally to prevent catching
Make the drizzle
- Add the tahini, 50ml water, garlic, ginger, curry powder, turmeric, salt and juice from ½ lime and stir to combine
Finish the curry
- Remove the lid, add the chickpeas and the aquafaba (if using organic chickpeas), fold to combine, reduce the heat and simmer for a further 10 minutes with the lid off
- Taste and season to perfection with salt and pepper
Time to serve
- Generously spoon the tahini drizzle over the curry, garnish with the reserved coriander leaves and serve immediately with naan, brown rice, quinoa or a nice big salad