Chickpea Curry

  • Heat the oil in a non-stick pan, reduce the heat and add the Mustard Seeds. Allow the Mustard Seeds to pop for a few seconds before adding the onion, pepper, Garlic Salt, Ginger, Turmeric, Chilli Powder and Cumin.

  • Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.

  • Add the passata and cook for a further few minutes, stirring occasionally.

  • Stir in the chickpeas, cover and cook for 5 minutes.

  • Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.