Easy Chickpea Curry

Very pleased that my daughter's secondary school are teaching Y8s (13 year olds) a range of savoury dishes. This chickpea curry is so simple.

Serves 4
2 x 400g tin of chickpeas
2 x 400g can chopped tomatoes
1 onion, sliced
2 x 15ml spoons curry powder/paste
1 vegetable stock cube
2 cloves garlic, finely chopped
1 x 15ml spoon fresh coriander, chopped

Method:

1. Wash your hands and place on your apron.

2. Collect a chopping board and vegetable knife and saucepan. 

3. Dice the onion and finely chop the garlic.

4. Add the sliced onions and the garlic, the curry powder/paste and stock cube to the saucepan.

5. Add the chopped tomatoes.  

6. Strain and rinse the chickpeas and then add to the pan, stir to coat the chick peas in the spices 

7. Bring to the boil and then turn down low to simmer for further 15 minutes.

8. Stir in the fresh coriander (setting aside a little for the garnish).

9. Place in your container and then garnish with the remaining coriander.

To stretch this 'dry' curry to make a hearty meal for our family of five I added a carton of passata and another spoonful of curry paste to make a wetter, saucier, curry.

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