Chickpea curry with red onion raita

Name: Chickpea curry with red onion raita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 tbsp vegetable oil; 1 red onion; 2 clove/s garlic; 10 grams fresh root ginger; 0.5 tsp ground turmeric; 1 tsp garam masala; 160 grams tomatoes; 400 grams chickpeas; 0.5 unwaxed lemon; 100 grams alpro greek style plain yogurt alternative; 1 handful/s coriander leaves; 1 pinch/es chaat masala

Prep: 10 minsCook: 30 mins

Prep

10 mins

Cook

30 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This chickpea curry is one of my go to weeknight dinners because it comes together in just forty minutes and costs next to nothing to make. Chickpeas are packed with fiber and protein, so it's genuinely filling and keeps me satisfied for hours. The beauty of this dish is how simple it is, even though it tastes like you've spent ages in the kitchen. I love how the warm spices pair with the cooling red onion raita on top, and that bright squeeze of fresh lemon really brings everything to life. Trust me, once you make this once, you'll be making it constantly.

Ella x

Ingredients

Servings:

2 tbspvegetable oil
1red onion(chopped)
2 clove/sgarlic(crushed)
10 gramsfresh root ginger(peeled and cut into matchsticks)
½ tspground turmeric
1 tspgaram masala
160 gramstomatoes((about 2 medium-sized), chopped)
400 gramschickpeas(drained and rinsed)
½unwaxed lemon(zest of all and juice of 1/4)
100 gramsalpro greek style plain yogurt alternative
1 handful/scoriander leaves(to serve)
1 pinch/eschaat masala((optional))

Detail level

Instructions

1
Heat the oil in a large saucepan or sauté pan over a medium-high heat. Set aside 1/4 of the red onion for the raita, then thinly slice the rest and add to the pan with a pinch of salt. Fry for about 8 minutes, stirring regularly, until starting to take on some colour.
2
Add the garlic and ginger to the pan and fry for 2 more minutes, then add the turmeric and garam masala and cook for 1 minute, stirring regularly. Add the chopped tomatoes and fry for another 1 minute, then add the chickpeas and 300ml water. Bring to the boil, then simmer for 15 minutes, until the chickpeas are coated in a sauce. Squeeze in the juice of 1/4 lemon and take off the heat; stand for 5 minutes
3
As the curry is simmering, finely slice the reserved 1/4 red onion and put in a bowl with the lemon zest and a pinch of salt. Stir in the yogurt alternative. Serve the curry with the raita, coriander leaves and a pinch of chaat masala scattered over the top (if using) and flatbreads alongside, if liked.

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