45 min 
Easy Reccomended Product
Chopped Tomatoes
400 g
Ingredients (6/8 people)
- Chickpeas 800g
- Chilli powder ½ tsp
- Coriander leaves, to serve ½ small pack
- Garam masala 1 tsp
- Garlic cloves 3
- Ghee 1½ tbsp
- Ginger 5 cm
- Green chillies chopped 2/3
- Ground coriander ½ tsp
- Ground cumin ½ tsp
- Lemon, juiced 1
- Onions 3
- Turmeric 1 tsp
Preparation
- Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
- Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
- Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add Pomì Chopped Tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften.
- Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Serve with coriander leaves.
