This easy curry tastes even better after a few days as all the flavours deepen, so try to make double. If you’re not fond of curry, skip the curry powder to make a delicious stew instead. You can also add fresh or frozen spinach at the end to make a chick pea and spinach curry.
Method:
Chop the onion and garlic finely.
Heat the oil in a saucepan and add the chopped onion, stir well. When the onion softens and turns translucent, add the chopped garlic. Stir for a minute on a low heat, you want to soften the garlic not burn it.
Drain and rinse the tinned chickpeas and add them to the pan along with the tin of chopped tomatoes. Add the curry powder, salt and pepper to taste. Simmer on a low – medium heat for about 10 minutes to get a rich thick sauce. If it is starting to look too thick, just add a little water. Keep stirring every few minutes to make sure it doesn’t stick.
To make the rice, first rinse it in cold water. Next, boil a large saucepan of water. For 150g you will need about 1-1.5l of water. Add the rice to the water and simmer for about 15-18 minutes. Drain well and serve hot with the curry.
