Spiced Chickpea Curry
- 31 - 60 Minutes
- Serves 2
- 1 pack of Tilda Steamed White & Brown Basmati
- 1 tsp. Curry powder
- 1 tsp. Cumin
- Chilli flakes
- 2 red onions
- 1 clove of garlic
- 1/2 tin chopped tomatoes
- 1 tin chickpeas (drained)
- 100ml water
Add some oil to a deep saucepan, along with spices of your choice and chilli flakes.
Wait until the oil starts to crackle then add the chopped onions and the garlic to the pan.
Mix the onions with the spices and leave until the onions are soft.
Then add half a tin of chopped tomatoes and leave the mixture to simmer for five minutes.
Add chickpeas and water to the pan.
Cover the saucepan with a lid, lower the heat and leave the curry to thicken for around 5-10 minutes before serving with your favourite Tilda rice.