A chickpea curry is a great recipe to have in your repertoire and our version uses ground coriander, mustard seeds and garam masala to give the curry a really great depth of flavour.
We like to serve ours with warm naan bread and a spoonful of natural yogurt. It's the perfect Friday night meal.
Heat the oil in a pan and fry the onions for 10-15 min until golden - when they've got a good colour they will add depth of flavour. Add the garlic, coriander, chilli, mustard seeds, tamarind paste and sun-dried tomato paste. Cook for 1-2min until the aroma from the spices is released.
Step 2
Add the potatoes and toss in the spices for 1-2min. Add the chopped tomatoes and stock and season with salt and freshly ground black pepper. Cover and bring to the boil. Simmer, half covered, for 20min until the potatoes are just cooked.
Step 3
Add the beans and chickpeas and continue to cook for 5min until the beans are tender and the chickpeas are warmed through. Stir in the garam masala and serve.
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