Name: Bombay Spiced Chickpeas & Tomatoes | Recipes | Schwartz UK
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Indian,
Ingredients: 25 g (1 oz) butter; 2 onions, sliced; 2 tbsp Curry Powder Mediu; 15 cherry tomatoes, quartered; 2 x 400 g tin chickpeas; Juice of 1 lemon; 1 tbsp 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

Medium Curry Powder

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Bombay Spiced Chickpeas & Tomatoes

Prep Time

10 Minutes

Cook Time

25 Minutes

Ingredients

11

Servings

4

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.

Ingredients

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

Key Products

Medium Curry Powder

Product Information

£ 1.99/unit,90g

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Instructions

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.