Tasty and satisfying with the goodness of chickpeas and flavour base from ginger, garlic, turmeric and cumin. The grated lime (or lemon) zest just gives it that final twang.
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 2 x 400g cans of chickpeas, drained (that is around 480g drained cooked chickpeas)
- 2 x 400g cans of tomatoes
- 500ml coconut milk or coconut cream
- 2 thumb sized pieces of ginger (around 40g)
- 2 shallots or brown onions (around 250g)
- 6-8 cloves garlic (around 28g)
- zest of two limes or lemons
- 2 tsp turmeric
- 2 tsp cumin seeds, freshly ground
- 4 Tbsp olive oil
- 1 tsp salt
- parsley or coriander
- sliced cherry tomatoes
- brown jasmine rice
- Heat oil in pan
- Chop onion, garlic and ginger in food processor until finely chopped, add to pan
- Once browned a little, add spices and lime zest, stir together over heat 1 minute
- Add canned tomatoes, bring to boil and cook 3-4 mins
- Add coconut milk, bring to boil and cook 4 mins
- Add cooked chickpeas and salt and cook 3 mins
- To serve: ladle curry into serving bowl alongside brown rice, sprinkle with sprigs of parsley or coriander and slices of cherry tomatoes.
NOTE: If you want to cook your own chickpeas (it’s much cheaper), you will find that around 450g of raw chickpeas makes 1kg cooked chickpeas (the extra cooked chickpeas are really handy in the freezer, pull them out to make hummus or another pot of this great soup!)
If you have left-over, this dish freezes well.
You can also add spinach near the end of the cooking process.