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Curried chickpeas

Curried chickpeas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve this side as part of an Indian meal for a healthy bit of spice

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal150
fat8g
saturates1g
carbs15g
sugars3g
fibre3g
protein6g
low insalt0.35g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 red chillies , deseeded and chopped
  • 1 clove
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion , finely chopped
  • ½ tsp ground turmeric
  • 2 garlic cloves , finely chopped
  • 400g can chickpeas , rinsed and drained
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 small tomatoes , chopped
  • 1 tbsp chopped coriander

Method

  • STEP 1

    Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

  • STEP 2

    Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

  • STEP 3

    Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4 out of 5.36 ratings
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