Name: Chickpea Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 2 x 400 g tins chickpeas, drained; 1 onion, diced; 2 garlic cloves; 1 tbsp grated ginger; 2 tsp curry powder; 400 g chopped tomatoes; 200 ml coconut milk; 1 tbsp oil; Fresh coriander, optional

Ingredients

Serves4

Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.

Method

Cook onion in oil for 7 minutes until soft, then add garlic, ginger and curry powder for 1 minute.

Add chopped tomatoes and simmer gently for 10 minutes.

Stir in chickpeas and coconut milk. Simmer 10 minutes until heated through and slightly thickened.

Season and finish with coriander if using. Serve with rice.

Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.