Chickpea Curry

by Barry Lewis


2tbsp vegetable oil, 1 Onion,
2 cloves garlic, 3cm ginger, 400g tin of chickpeas, 300ml tin plum tomatoes,
pinch salt, 200ml hot water.
1.5tsp cumin & coriander powder,
1/2tsp tumeric, 1/4tsp chilli powder,
3/4tsp garam masala, 1 cassia stick (or cinnamon stick), 1tsp coriander seeds, good handful fresh coriander

In this video Bini from Sweet Cumin Cookery School shows Barry how to make a delicious chickpea curry. The actual base sauce that is made is super customisable and can be used with other ingredients such as chicken. This is part of an Indian cookery playlist and the curry compliments the rice we made in the last video – give it a go.