Chickpea Curry

Serves 2-4

Time 1 hour

Ingredients

2 cups chickpeas, dried – soak overnight in boiling water to soften (quickens the cooking time)

Extra virgin olive oil 

1 tsp black mustard seeds

1 tsp cumin seeds

1 brown onion, diced

Handful of curry leaves

1 tbsp garam masala

1 tsp turmeric powder

1 tsp ginger, crushed

1 tsp garlic, crushed

Chilli to taste – 1 chilli deseeded and chopped

1 punnet cherry tomatoes – for colour and awesomeness

Salt and pepper to taste

Boiling water (enough to cover chickpeas later)

Coriander, to serve

For Serving

1 cup Greek yoghurt

1 tsp cumin powder

Juice of half a lemon

1 cucumber grated; fluid squeezed out 

Salt and pepper 

Pickles, to serve 

Basmati rice, to serve

Method

Soak chickpeas overnight in hot water to reduce cooking time.

In a pan on medium heat add olive oil then add black mustard seeds, cumin seeds, chopped onion and curry leaves. Wait until onion slightly golden and meanwhile mix the garam masala, turmeric powder, ginger, garlic and chilli in a cup – you can add water to make a slight paste consistency. Add to the pan and add some water so the spices do not burn.

When fragrant, add chickpeas and salt to taste (if desired). Toss the chickpeas around so coated in spices and gently fry off for 5 minutes. Add boiling water – enough to cover the chickpeas – the water will resorb over time. Gently simmer stirring occasionally over 40 minutes.

Now add cherry tomatoes and stir through – continue to simmer for another 15-20 minutes so tomatoes become blistered, and the dish is done with the chickpeas are soft to touch.

Meanwhile prepare the simple raita on the side by combining yoghurt, lemon juice, salt, pepper and cumin powder (can add cucumber and carrot grated for more rainbows).

Serve the chickpea curry on a bed of rice with yoghurt on the side and coriander on top.