Ingredients Jump to Instructions ↓

  1. 1tbsp olive oil

  2. 1 onion, chopped

  3. 2tbsp tikka masala paste (add more if you like it extra-spicy)

  4. 2 tins of chickpeas, drained

  5. 1 tin of chopped tomatoes

  6. 2tbps tomato puree

  7. 300ml vegetable stock

  8. Plain yogurt

  9. Chopped coriander

  10. 2 fresh tomatoes, sliced

  11. Rice, to serve

Instructions Jump to Ingredients ↑

  1. Warm the olive oil in a large saucepan over a medium heat and fry the onion until soft.

  2. Add the curry paste and cook for 1 min. Then tip in the chickpeas and make sure they're well mixed and coated in curry paste. Cook for 2 minutes, stirring so nothing sticks.

  3. Add in the tomatoes, tomato puree and stock and stir in thoroughly.

  4. Bring the contents of the pan to the boil and the reduce to a simmer. Cook for 25 minutes, stirring occasionally.

  5. Top with a couple of spoonfuls of plain yogurt, some chopped coriander and some sliced fresh tomato, if you like. Serve with white rice.


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