30 Minute Chickpea Curry
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- 1 medium onion chopped
- 1 teaspoon tomato paste
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 chickpea cans (400 grams each) drained
- 1/2 teaspoon red chilli powder (can be substituted with paprika
- water (i used the chickpea can and filled it twice with water and added it to the chickpea curry)
- Carbohydrate 0.98144827605717 g
- Cholesterol 0 mg
- Fat 1.22597972266093 g
- Fiber 0.155303885624378 g
- Protein 0.234761666275831 g
- Saturated Fat 0.164846344503913 g
- Serving Size 1 1 -4 serving (7g)
- Sodium 778.01135554969 mg
- Sugar 0.826144390432792 g
- Trans Fat 0.0501407388873456 g
- Calories 15 calories
In a large heavy based pot, heat the olive oil and add the chopped onion. Fry the onion for a few minutes until just slightly softened and translucent.Then add in the chopped garlic and ginger, and fry for 1-2 minutes until just slightly cooked.Add the drained chickpeas, the spices (salt, red chilli powder, ground coriander and ground cumin). Also add in the tomato paste. Cook on medium high heat for a few minutes and then add in the water. I used the same chickpea can to measure the water and added two cans of water. You can reduce the amount if you like a less soupy curry.Bring to a simmer and then cover and cook on medium low heat for 15-20 minutes.After 15-20 minutes take off heat and garnish with fresh coriander.Serve with white rice or flatbread.
