Recipes
- Recipes
- Vegetables
- Bombay Spiced Chickpeas & Tomatoes
Bombay Spiced Chickpeas & Tomatoes recipe
- Serves 4
- Easy
- Prep 10 mins
- Cook 25 mins
-
276 Rating(s)
Ingredients
- 25 g (1 oz) butter
- 2 onions, sliced
- 2 tbs Schwartz Medium Curry Powder
- 15 cherry tomatoes, quartered
- 2 x 400 g tin chickpeas
- Juice of 1 lemon
- 1 tbs sugar
- 125 ml (4 fl oz) water
- 6 mini naan bread
- 200 g (7 oz) Greek-style natural yoghurt
- Schwartz Sea Salt and Black Pepper to season
This quick and easy vegetarian curry, spiced with a medium-heat Curry Powder, is delicious served with naan bread and Greek yoghurt, for a delicious mid-week meal for all the family.
Method
Step 1
Heat the butter in a frying pan and fry the onion over a low-heat for 10 minutes, until softened and golden brown.
Step 2
Add the Medium Curry Powder and fry for 1 minute to release the flavours. Add the tomatoes, chickpeas, lemon juice, sugar and water and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Step 3
Delicious served with warm naan bread and natural yoghurt.
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