Tomato Chickpea Curry

0:45 m

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!

Start cooking ➞




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
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