Bombay Spiced Chickpeas & Tomatoes

Bombay Spiced Chickpeas & Tomatoes

Bombay Spiced Chickpeas & Tomatoes

Prep Time
10 Minutes
Cook Time
25 Minutes
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.
  • 25 gram (1 ounce) butter

  • 2 onions, sliced

  • 2 tablespoons Medium Curry Powder

  • 15 cherry tomatoes, quartered

  • 2 x 400 gram tin chickpeas

  • Juice of 1 lemon

  • 1 tablespoons sugar

  • 125 millilitre (4 fluid ounce) water

  • 6 mini naan bread

  • 200 gram (7 ounce) Greek-style natural yoghurt

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Heat the butter in a frying pan and fry the onion over a low-heat for 10 minutes, until softened and golden brown.
  • 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.
  • 3 Delicious served with warm naan bread and natural yoghurt.