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Spiced Chickpea & Tomato Curry
Prep Time
10 Minutes
Cook Time
25 Minutes
Ingredients
12
Servings
4
A vegetarian chickpea curry, spiced with asafoetida and black onion seed.
Ingredients
1 tablespoon oil
1 onion, sliced
¼ teaspoon Asafoetida
2 tablespoons Mild Curry Powder
1 teaspoon tomato purée
15 cherry tomatoes, quartered
400 gram tin chickpeas, drained
2 tablespoons lemon juice
1 teaspoon sugar
½ teaspoon Black Onion Seed
75 millilitre (3 fluid ounce) water
Schwartz Sea Salt and Black Pepper to season
COOKING 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.
- 3 Season to taste, serve with flatbreads.