A cheap & easy tasty curry dish using everyday store-cupboard ingredients.
This recipe comes from Cooking on a Bootstrap by Jack Monroe.
Serves 4 people
Method
- First drain your chickpeas and rinse them.
- Finely chop the onion, garlic and chilli.
- Pour a little oil into a medium, pan, and add the onion, garlic and chilli. Then add the cumin powder or seeds, stir well and cook gently on a low heat for a few minutes to soften the onion.
- Drain the peaches, or other tinned fruit, adding the juice to the onion mixture in the pan.
- Chop the peaches into small pieces and add to the pan then add the drained chickpeas.
- Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting and cook gently for 30 minutes (you may need to add a cup of water to the sauce if it starts to get a bit thick.)
- Stir well and serve with boiled rice or couscous, or naan breads or chapatis.
Ingredients
1 tin chickpeas (400g – 250g when drained)
1 onion, peeled
1 fat clove of garlic, peeled
1 chilli, deseeded (or use chilli powder, according to taste)
Vegetable oil
1 rounded tsp cumin (ground or seeds)
1 x 400g tin of peaches (or apricots or mandarins) – in juice NOT syrup
1 x 400g carton or tin of chopped tomatoes
Handful of fresh coriander, finely chopped (or 1tsp dried)
1 stock cube, veg or chicken
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