Chickpeas are an excellent source of protein. Here is a quick and easy curry to enjoy any time of the year.
INGREDIENTSMETHOD
- Put the oil in a pan and sauté the onion and garlic on low heat until the onion starts to brown.
- Then tip in the ginger and mix.
- Add the tomatoes and cook on a low heat stirring from time to time, until oil droplets appear on the top of the mixture.
- Mix in the salt and the chickpeas and cook for a minute. Then add the water. Cover the pan and cook for 20 minutes until the sauce thickens.
- Tip in the Spice Drops® and mix well. Turn off the heat and leave covered for 2 minutes. Garnish with the spring onions.
- Serve hot with naan bread or steamed Basmati rice.