Chickpea dhalby Steve Edwards |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp sunflower oil; 1 large red onion, peeled and sliced; 2 cloves garlic, finely chopped; 2 tbsp medium curry powder; 1 large potato, peeled and cut into small cubes; 2x400g canned chickpeas, drained and rinsed; 2 tomatoes, peeled and chopped; 1 tbsp chopped coriander; 2 red chillies, deseeded and finely chopped. |
| Recipe Method |
| Heat the oil and cook the onion for about 5
minutes. Add the garlic and cook for 1 minute then add the curry
powder and stir for a further minute. Add the potato and 425ml water. Bring to the boil, cover and simmer for 15 minutes. Add the chickpeas and tomatoes and allow to simmer for a further 10 minutes. Stir in the coriander and chillies. |
| More recipes: |
| Spinach
and chickpea pilaf Green bean and prawn pilaff Chickpea and potato curry Bean and tomato pasta pot Spring greens soup |
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