Making a big batch of these spiced chickpeas will mean that meals are a million times quicker, easier and will save you time and money.
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Serves
12
Red Chilli
Garlic Clove
Tomato Purée
Olive Oil
Cumin Seed
Cinnamon
Ground Coriander
Curry Powder
Tomato
Drained Cooked Chickpeas
Water
Olive Oil
Salt
Black Pepper
Introducing Mob+
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Serves
12
Red Chilli
Garlic Clove
Tomato Purée
Olive Oil
Cumin Seed
Cinnamon
Ground Coriander
Curry Powder
Tomato
Drained Cooked Chickpeas
Water
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Introducing Mob+
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
Mob, we've launched a brand-new subscription platform and you're going to love it. We're talking bespoke meal plans, exclusive recipes, a digital monthly magazine and the hottest discounts.
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Step 1.
Deseed and finely chop the chilli. Peel and finely slice the garlic. Heat your olive oil in a pan over medium-low heat and fry the garlic, chilli, cumin seeds, and cinnamon for 2-3 min, until fragrant. Add in the ground coriander, curry powder and tomato purée, then cook for 1 min.
Step 2.
Finely dice your tomatoes. Next, add the tomatoes to the pan along with the water and the drained chickpeas. Cook out for 10-15 min until the tomatoes have reduced and thickened the sauce. Season to taste. It shouldn’t be as wet as a curry but will have a concentrated sauce holding it all together! If it needs to simmer a little longer that's fine.
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