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Ingredients
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2.5cm/1in piece of fresh root ginger, grated
- 4 teaspoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons chilli powder
- 1 teaspoon ground turmeric
- 2 x 425g/14oz cans cooked chickpeas, drained and rinsed
- 400g/14oz canned chopped plum tomatoes
- 11⁄2 teaspoons Demerara sugar
- 2 tablespoons freshly squeezed lime juice
- 4 tablespoons torn fresh coriander leaves
- salt
Instructions
- Heat the oil in a heavy saucepan. Add the onion, garlic and ginger,
and sweat over a gentle heat, stirring frequently, for about 5 minutes
until softened. - Stir in the ground cumin, coriander, chilli powder and turmeric, and fry
for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar.
Season with salt, and stir to combine the ingredients. Cover the pan and
simmer the curry gently, stirring occasionally, for 10 minutes. - Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and
heat through for a further 2 minutes. Taste the curry and add the
remaining lime juice and more salt if necessary. Serve hot.
