Spiced Chickpea Curry
- 31 - 60 Minutes
- Serves 2
- 1 pouch Tilda® Ready to Heat Bombay Rice
- 1 tsp curry powder
- 1 tsp cumin
- ½ tsp chili flakes
- 2 red onions
- 1 clove of garlic
- 1 cup canned, diced tomatoes
- 1-15 oz can chickpeas (drained)
- ½ cup water
Heat oil in a medium saucepan, stir in curry powder, cumin and chili flakes.
Wait until the oil starts to crackle, then add the chopped onions and garlic to the pan and sauté for 2 to 3 minutes, or until onions are soft.
Next, stir in the chopped tomatoes and simmer for 5 minutes.
Add chickpeas and water, cover and simmer on low for 5 to 10 minutes, or until desired thickness is achieved.
Meanwhile, heat rice according to package directions. Serve with spiced chickpea curry.