- Servings : 4
- Cook Time : 30m
- Ready In : 30m
Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.
- 2 tbsps vegetable oil
- 1 whole onion, finely chopped
- salt and pepper, to taste
- 2 tsps curry powder
- 2 cloves garlic, finely chopped
- 1 cup vegetable stock
- 2 cans chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tbsp honey, more to taste
- 1 tbsp chilli sauce
- fresh coriander for garnish
Heat the oil in a medium pan over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a dash of chilli sauce. Bring to the boil, add the chickpeas and reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or chilli. Serve the curry with basmati rice, garnished with fresh coriander.