Quick Chickpea Curry

A community recipe by Stonesoup

Not tested or verified by Nigella.com

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Introduction

For years I used to think that a curry had to have more than just curry powder added to make it taste delicious. But then I realised the whole point of curry powder is that someone else has done the blending for you. All the complexity you need is in that little jar or tin. Such a great discovery!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-3

Metric U.S.

2 red onions (sliced in half moons)
3 teaspoons curry powder
1 can tinned tomatoes
400 grams chickpeas (or 2 cans)
1 packet baby spinach

2 red onions (sliced in half moons)
3 teaspoons curry powder
1 can tinned tomatoes
14⅛ garbanzo beans (or 2 cans)
1 packet baby spinach

Method

Quick Chickpea Curry is a community recipe submitted by Stonesoup and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.

Add curry powder and cook for about 30 seconds then add the tomatoes and chickpeas. Simmer covered for 5-10 minutes or until everything is piping hot.

Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.

Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.

Add curry powder and cook for about 30 seconds then add the tomatoes and garbanzo beans. Simmer covered for 5-10 minutes or until everything is piping hot.

Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.