Chickpea Curry

This week was one of those times where you realise that you have no. money. what. so. ever. So how do you cook dinner for your flatmates when this happens?

Answer: buy things in cans and cook them with spices then serve with rice. Done and done.

What a happy coloured dish! All up I think this cost under $10- boom! Plus it’s seriously quick, on the night in question I cooked this for my flatmates and then also managed to cook for my family and no one ate too late (this included about an hour on the bus in rush hour).¬†Nigella eat your heart out.

Chickpea Curry- Recipe by little ol’ me

Serves 5ish

2-3 tsp rice bran oil

1 onion, chopped finely

3 cloves of garlic, chopped finely

2 large red chillies, chopped roughly

1 tsp fennel seeds

2 tsp Garam masala

1/4 tsp cinnamon

1 tsp ground cumin

1/2 tsp turmeric

2x cans of tomatoes

2x cans of chickpeas

salt, sugar to taste

1 small can of coconut cream

Pop the rice bran oil in a large pot over a medium heat. Throw in onion and a pinch of salt, cooking until the onions are soft. Add garlic and chillies and cook for a futher couple of minutes without browning. Add spices and cook, stirring for a couple of minutes until spices are fragrant. At this point drain and rinse chickpeas and pop them in the pot with the cans of tomatoes, salt and sugar. Simmer on a low heat for 15-20 minutes, until curry has reduced and looks saucy not soupy. Taste and adjust seasoning, then stir in coconut cream and cook for another couple of mins. Serve with fluffy rice.

So, I have a bit of a reputation for not really measuring spices and inadvertently making things to spicy to eat, this dish sorta toed the line, but it was still pretty yum! The coconut cream makes it rather velvety, which is definitely needed to balance out the spice.

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