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20-minute chickpea curry

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20-minute chickpea curry

20 minutes

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20-minute chickpea curry

By Clement Pedro

Serves 2

Difficulty Easy

Cooking Time 20 minutes

Ingredients

oil, for frying
1 onion, chopped
1 cinnamon quill
1 t yellow mustard seeds
2 T Woolworth's masala paste
1 x 400 g can Woolworths Indian style tomatoes
1 x 400 g can chickpeas
1 x 400 ml can coconut milk
salt and pepper, to taste
rice, cooked, for serving
coconut flakes, for serving
fresh coriander, for serving

Method

@wwtaste ♬ Happy Summer - Vin Music

1. Cook the onions in a little oil until translucent. Add the cinnamon, mustard seeds and masala paste and cook until fragrant.

2. Add the tomatoes and drained chickpeas and cook for 5 minutes. Add the coconut milk and stir.

3. Serve with the rice, coriander and coconut flakes.

Find more canned food recipes here.

Videography and photography: Shavan Rahim