This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.
1 medium onion
2 cloves of garlic
1 teaspoon of chili powder
1 teaspoon of tumeric
0.5 teaspoon of ground ginger
0.5 teaspoon of ground cumin
1 teaspoon of fine table salt
200 grams of chickpeas
200 grams of chicken breast (optional)
One tin of chopped tomatoes
One tablespoon of vegetable oil
0% Greek yoghurt for serving (optional)
Add onion and garlic to hot oil and stir over a medium heat until soft.
Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.