Easy Chickpea Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Leave the chickpeas to drain in a colander.

Step 2

Put the tomatoes, ginger, garlic, chillies, coriander leaves, ground coriander, cumin, turmeric, cayenne pepper, 1 teaspoon salt and 5-6 tablespoons water in a blender and blend until smooth, pushing down with a rubber spatula when necessary.

Step 3

Pour the oil into a wide, medium, lidded pan and set over a medium-high heat. When the oil is hot, put in the cinnamon, cardamom and bay leaves.

Step 4

Ten seconds later, add the onions and potatoes. Stir and fry for about 6 minutes or until the onions are lightly browned.

Step 5

Add the paste from the blender. Stir for a minute.

Step 6

Cover, reduce the heat to medium-low, and cook 6-7 minutes, lifting the lid now and then to stir.

Step 7

Add the chickpeas, ¼ teaspoon salt and 250 ml/8 fl oz water. Stir and bring to a simmer. Cover, and cook gently on a low heat for 20 minutes, stirring occasionally.