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Chickpea Curry

Serves: 4

Cost Cutting Gluten Free‏ Quick Make

This speedy curry is cheap, easy and delicious

Chickpea Curry Recipe: Veggie

Ingredients:

1 tbsp rapeseed oil

½ tsp Schwartz Mustard Seeds

1 large onion, finely chopped

1 green pepper, chopped1 tsp Schwartz Garlic Salt

½ tsp Schwartz Ground Ginger

½ tsp Schwartz Ground Turmeric

1 tsp Schwartz Hot Chilli Powder (or add to taste)

1½ tsp Schwartz Ground Cumin

150ml tomato passata (sieved tomatoes)

400g tin chickpeas, drained

2 tbsp low fat plain yoghurt

2 tsp Schwartz Coriander Leaf

method:

  • Heat the oil in a non-stick pan, reduce the heat and add the Mustard Seeds. Allow the Mustard Seeds to pop for a few seconds before adding the onion, pepper, Garlic Salt, Ginger, Turmeric, Chilli Powder and Cumin.
  • Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.
  • Add the passata and cook for a further few minutes, stirring occasionally.
  • Stir in the chickpeas, cover and cook for five minutes.
  • Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.
Print Recipe www.schwartz.co.uk
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