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Chickpea Curry

by East Ayrshire Council

Makes 10 portions

Ingredients

  • 300g Dried chickpeas (soak overnight) 
  • 15ml/1tbsp Olive oil
  • 250g Chopped onion
  • 100g Chopped courgette
  • 100g Finely sliced carrots
  • 2 x 400g Chopped tomatoes
  • 5g/1tsp Cumin powder
  • 5g/1tsp Coriander powder
  • 5g/1tsp Turmeric
  • 2g/1/2 tsp Chilli powder
  • 5g/1tsp Garam masala
  • 5cm/1in Fresh ginger (grated)
  • 10g/3 Cloves garlic
  • 25g Vegetable bouillion
  • ¾ pint Water

Method

  1. If using dried chickpeas soak them overnight in water. 
  2. Cook chickpeas in vegetable stock for approx 20 minutes. 
  3. Heat wok or pan and add oil.  Cook off carrots, onions and garlic. 
  4. Add all dried spices.  Add chopped tomatoes.  Cook for a few minutes. 
  5. Add chickpeas and stock.  Add chopped courgette.
  6. Cook until all ingredients are cooked through (15-20 minutes).
  7. Serve with baked potato or brown rice.

Tips and variations

If you don't have time to soak dried chickpeas overnight you can use tinned chickpeas, replace the dried with a 425g tin of drained chickpeas to the above recipe.

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