Ingredients

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Serves 2

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1 tsp garam masala
1 tsp amchuri
1 tsp chilli
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1 tsp sugar
1 tbs ginger and garlic paste
1 440g tin chopped tomatoes
1 440g tin chickpeas
1 onion, finely chopped

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Chickpea Curry

This is quite a cheeky little number which is similar to the curries you have out in Mauritius. You can tweak it to make it slightly fruity or a bit hotter as you prefer.  You could substitute black eyed peas for the chickpeas if makes you happy. If you are a rabid carnivore, use chicken or some other poor unsuspecting beast.

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Method

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​Fry off the onion in some vegetable oil - you could use ghee if you have it - until soft and translucent.  Then add all of the dry ingredients and very gently fry them off for a couple of minutes being careful not to burn them - you might need to add a touch more oil if the mixture looks very dry.​

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​Add the ginger and garlic paste and cook off very carefully for a minute, again being careful not the burn the garlic. Now add the tomatoes and let the whole mixture simmer down to the consistency you want. 

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​When ready, add the chickpeas (don't add them too early as you don't want them to turn to mush) and warm through.  

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Serve with rice or a naan.  How simple was that? You can add some dried dates or apricots (chopped) to the mixture to make it fruity and you can add a bit of chilli (powdered or chopped) to add a bit more heat.  

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Oh, also I usually use tinned chickpeas to be honest as I'm lazy.

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