Spiced Chickpea & Tomato Curry

Spiced Chickpea & Tomato Curry

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

Key Products
Asafoetida

Product Information

£ 1.85/unit,52g
Schwartz product packaging

Product Information

£ 2.00/unit,85g
Black Onion Seed

Product Information

£ 1.65/unit,42g

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.

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