Chaat Masala chickpea curry
This is a delicious and warming chickpea curry that takes no time to make and all happens in one pan. Delicious served with gram flour flatbreads and a salad.
INGREDIENTS
2 cloves of garlic, crushed
1/2-1 teaspoon of fresh grated ginger (I like lots!)
1/2 teaspoon of cumin
1/4 teaspoon of chaat masala (you can make it, I buy it)
20g red onion, chopped
25g tomatoes, chopped
1/2 red chilli, diced finely
1 tablespoon of extra virgin olive oil
5g of tomato purée
100g Bold Bean chickpeas (in a jar)
1/2 teaspoon of paprika
50ml water
1 teaspooon of tamari
Fresh chopped mint or coriander
Serve with flatbreads made with 30g Gram flour and 80g of the salad of your choice - I like pickled onions and avocado.
INSTRUCTIONS
Put garlic, ginger, cumin, chaat masala, onion, tomatoes and chilli in a pan with the extra virgin olive oil. Put it all on a medium heat and cook until the onions begin to soften. Now add the chickpeas, paprika, tomato purée and water to the pan and bring to simmering point. Stir it all together and pop a lid on. Leave this to bubble away for 5 minutes while you make your flatbreads and prepare your salad.
After 5 minutes remove the lid and add the tablespoon of tamari. Leave it all to bubble a little longer so that the liquid starts to thicken and become glossy. You do still want it to have a ‘sauce’ so if it looks a bit dry add a splash of water.
When it is ready, serve with some fresh herbs on top and with the flatbreads and salad.