Description
This curried chickpea dish is delicious, filling and low-cost!
Syn-free
Ingredients
Scale
- 2 onions (finely chopped)
- 5 cm piece ginger (peeled and finely chopped)
- 4 cloves garlic (peeled and crushed)
- 1 green chilli (deseeded and finely chopped)
- Spice mix: 1/2 tsp ground coriander, 1 tsp garam masala, 1/2 tsp cayenne pepper, 3 tsp turmeric, 1 tsp salt, 1 tsp pepper
- 3 cans (400g each) chickpeas (drained)
- 2 cans (400g each) chopped tomatoes
- 2 tbsp tomato puree
- Juice of 1 lemon
- 100 g red lentils
- low calorie cooking spray
Instructions
- In a large pan, fry the onion gently in low calorie cooking spray until softened, then add the garlic, ginger and chilli and stir fry for 1 minute
- Add all the spices and stir in well
- Add the chickpeas, chopped tomatoes, red lentils, tomato puree and lemon juice and stir everything together until combined
- Pop on a lid, and allow to simmer gently for 40 minutes, check half way through cooking and add a little water if it’s looking too dry.
- Additional Info
- Serve with fresh coriander- makes a lovely side to other curries, or lovely just served with some freshly cooked basmati rice
Notes
Serve with fresh coriander- makes a lovely side to other curries, or lovely just served with some freshly cooked basmati rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes