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Recipes from Andalucia

By Nick Nutter

Chickpea Curry served with Tomato & Coriander Salsa

This is a brilliant curry. Meat eaters will like it as well. As a bonus, it uses lots of fresh veg from the kitchen garden, garlic, tomatoes, chilli, pepinos and coriander.

This makes a brilliant main course for four people. Serve with some naan bread.

Chickpea Curry served with Tomato & Coriander Salsa

Preparation Time: 20 mins Cooking Time: 60 mins Total Time: 80 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans

Ingredients

  • 1 tbsp x coconut or vegetable oil
  • 1½ tsp x cumin seeds
  • 1 large onion, diced
  • 2 x garlic cloves, crushed
  • thumb-sized: piece ginger, finely grated
  • 1 x green chilli, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp tikka masala paste
  • 800 gm x chopped tomatoes
  • 2 x 400g: can chickpeas, drained
  • lemon wedges, to serve
  • For the Salsa
  • 250gm x cherry tomatoes diced
  • 1 x pepino peeled and diced
  • 1 x small red onion chopped small
  • Large handful x Coriander leaves chopped
  • 20ml x Olive Oil
  • Salt and Pepper

Method

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 minute until fragrant, then add the onion and fry for 7-10 mins until softened.

 Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes.

Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened.

Mix all the salsa ingredients together gently

Season to taste and serve dressed with lemon wedges and salsa.


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