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Simple Chickpea Curry
Onion cooked with cumin and coriander, simmered with tomatoes, then thickened with chickpeas served over basmati rice.
- 400 g tinned chickpeas
- 150 g basmati rice
- 400 g tinned chopped tomatoes
- 200 ml coconut milk
- 1 medium onion
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse rice and cook in saucepan with 300ml water for 12-15 minutes
- Step 2
Dice onion and heat oil in frying pan over medium heat
- Step 3
Cook onion for 5 minutes until softened
- Step 4
Add cumin and coriander, cook for 1 minute
- Step 5
Add chopped tomatoes and simmer for 5 minutes
- Step 6
Drain and rinse chickpeas, add to pan
- Step 7
Pour in coconut milk and simmer for 8-10 minutes
- Step 8
Season with salt and pepper
- Step 9
Serve over rice
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