Golden chickpea curry

LET’S GET COOKING

Method

Tick off each step as you go.

Drain and rinse the chickpeas. Chop the onion and garlic.
Heat oil in a wide saucepan. Soften onion for 3 minutes, then add garlic and spices. Stir for 30 seconds.
Add chickpeas, frozen cauliflower, tomatoes and the measured water. Cover and simmer for 10–12 minutes, stirring occasionally.
Stir in coconut milk and heat for another 2 minutes, until the cauliflower is tender and everything is steaming hot.
Serve with wholegrain toast. Add lemon or black pepper to taste if you have them.

Kitchen tip

The chickpea quantity is the drained weight. Check the tin when shopping.

This recipe uses ready-cooked tinned chickpeas. Dried chickpeas will need soaking and cooking separately, so they are not a direct 20-minute substitute.

Ingredients

Method