Chickpea Tomato Curry
This delicious Chickpea Tomato Curry is easy to follow and can be made in 30 minutes with tomatoes, onions, chickpeas, and aromatic spices. Serve it for dinner with rice or bread.
Servings: 4 people
Calories: 179kcal
Equipment
- 1 Saucepan
Ingredients
- 400 g/16oz of canned chopped tomatoes
- 400 g/16oz of canned chickpeas
- 1-2 tablespoon of tomato paste
- ½ cup of water
- ½ onion chopped
- 2 garlic cloves crushed
- 1 teaspoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1.5 teaspoon of cumin
- 0.5 teaspoon of paprika
- Salt to taste
- A splash of vegetable oil
- Parsley or coriander to garnish
Instructions
- Heat a splash of oil in a saucepan. Once it is hot, add the onions and garlic and cook on medium heat for 2 minutes or until soft and fragrant.
- Add tomato paste and cook for one minute.
- Then, add curry powder, turmeric, garam masala, paprika and cumin to the saucepan, stir and cook for 1 minute.
- Pour in the chopped tomatoes, stir, and bring to a boil.
- Add chickpeas, season with salt and pepper to taste, and leave to cook for 7-10 minutes or until the chickpeas are soft. If necessary, add water to loosen the curry's consistency.
- Once done, top with fresh parsley or coriander and serve with rice or wraps.
Notes
- Chickpeas: You can use either canned or dried chickpeas for this recipe. I prefer canned chickpeas because they cook faster. If you opt for dried chickpeas, be sure to follow the instructions on the packaging.
- Cooking: Avoid overcooking the chickpeas to prevent the curry from becoming too soft.
- Tomatoes: I use canned plum tomatoes for this recipe, but fresh tomatoes can be used as well.
Nutrition
Serving: 210g | Calories: 179kcal | Carbohydrates: 23.26g | Protein: 6.06g | Fat: 8.04g | Saturated Fat: 4.859g | Polyunsaturated Fat: 0.87g | Monounsaturated Fat: 1.167g | Trans Fat: 0.001g | Sodium: 270mg | Potassium: 372mg | Fiber: 7.3g | Sugar: 7.15g | Vitamin A: 429IU | Vitamin C: 14.9mg | Calcium: 88mg | Iron: 2.88mg