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Chickpea peach curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Store cupboard essential curry with a twist.


  • 400g tin chickpeas
  • Onion
  • 4 cloves garlic
  • 2 tbsp curry powder
  • 411g tin peaches
  • 400g tin chopped tomatoes
  • veg stock cube


  • STEP 1
    Drain and rinse chickpeas and boil in fresh water for 10 min to soften. Chop up onion and crush garlic. Add the curry powder and cook on a low heat to soften the onion.
  • STEP 2
    Drain the peaches (keep the juice) and chop in to small pieces. Add to the pan with the juice. Once the chickpeas are done drain and add them.
  • STEP 3
    Add the tin of tomatoes, crumble over the stock cube and gently cook for 30 min.

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