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Spiced Chickpea & Tomato Curry
Ingredients
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400 gram tin chickpeas, drained
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2 tablespoons lemon juice
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1 teaspoon sugar
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½ teaspoon Black Onion Seed
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75 millilitre (3 fluid ounce) water
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Schwartz Sea Salt and Black Pepper to season
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25 gram (1 ounce) butter
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1 onion, sliced
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¼ teaspoon Asafoetida
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2 tablespoons Mild Curry Powder
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1 teaspoon tomato purée
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15 cherry tomatoes, quartered
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Instructions
- 1 Heat the butter in a frying pan and fry the onion with the Asafoetida over a medium heat for 10 minutes, until softened.
- 2 Add the Mild Curry Powder and fry for 1 minute. Add the tomato purée, then the remaining ingredients and bring to a simmer, cook gently for 10 minutes, or until the sauce has thickened. Season to taste.
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