CHICKPEA CURRY

Servings: 4

Ingredients

SAUCE:
NOMU Extra Virgin Olive Oil for frying
1 large onion, chopped
2 tsp garlic, crushed
2 tbsp NOMU Indian Curry Blend
1 tsp NOMU Allspice
1 tsp NOMU Ground Nutmeg
2 tsp NOMU Smoked Sweet Paprika
2 tsp NOMU Thyme
1 tsp NOMU Ground Cumin
a pinch of NOMU Cayenne Pepper
1 tsp NOMU Ground White Pepper

CURRY:
2 large potatoes, peeled and chopped
3 large carrots, peeled and chopped
2 tins of chickpeas, drained and rinsed
1 tin of diced tomatoes
2 cups of prepared NOMU Vegetable Stock
a handful of coriander leaves to garnish
NOMU Sea Salt and Black Pepper to taste

Directions

Heat the NOMU Olive Oil in a large pot or very deep skillet over medium-high heat.

Add all of the sauce ingredients, frying until the onion is translucent (around 3 minutes).

Add the potatoes and carrots and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

Add the chickpeas, tomatoes, and prepared NOMU Vegetable Stock. Bring to simmer, then turn down the heat to medium and simmer for 15 minutes, or until the potatoes and carrots are cooked, and the sauce has thickened.

Add NOMU Salt and Pepper to taste. Serve with naan bread on a bed of basmati rice, with coriander leaves as garnish.

Tags: Curry Dinner Winter