This tomato chickpea curry is an absolute staple in my recipe arsenal. Its easy, quick, healthy and filling. I honestly have no bigger pet peeve than being still hungry after finishing a meal. Being a student, living out of home on a casual wage things really do have to be cheap and at less than $5 per serve – what’s your excuse!? Look, its not exactly a ‘beautiful’ dish but slap some fresh herbs on the top and anything looks fancy right?! Seriously though – try this dish – ITS AWESOME!
1 tablespoon canola oil 1 onion, chopped
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric 1/4 teaspoon chilli powder
400g can chickpeas 400g can diced tomatoes
5cm piece of fresh ginger, grated
1/4 cup chopped fresh coriander
2 big handfuls of spinach
1 cup rice (uncooked)
Heat your oil in large saucepan. Add in the onion and garlic and fry until golden.
Add your spices, your cumin, coriander, chilli powder and tumeric
Add chickpeas and tomatoes to pan. Simmer for around 10-15 minutes until thickened.
Add in your ginger and stir well.
Serve hot – WITH RICE and garnish with coriander – that greenery always makes it Instagrammable right?
NB: Need a bit of creaminess? Add a tablespoon of plain greek yoghurt or a bit of sour cream after serving – really good