Methi Chana Fenugreek and Chickpea Curry

Ingredients

• 800 g tinned chickpeas
• 2 tbsp dried fenugreek leaves
• 400 g tinned chopped tomatoes
• 2 white onion
• 4 clove garlic cloves
• 25 g fresh ginger
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 tbsp rapeseed oil
• 300 g basmati rice

Method

1. 1

   Cook the basmati rice according to packet instructions. Finely dice the onions, mince the garlic and grate the ginger.

2. 2

   Heat the oil in a large pan over a medium heat. Fry the onions for 8–10 minutes until golden brown.

3. 3

   Add the garlic, ginger, ground coriander and garam masala and cook for 2 minutes. Add the chopped tomatoes and cook for 6 minutes until thick.

4. 4

   Drain and rinse the chickpeas and add to the pan with 150 ml water. Simmer for 8 minutes.

5. 5

   Crush the dried fenugreek leaves between your palms to release their aroma, then stir into the curry. Simmer for a further 3 minutes.

6. 6

   Season with salt and serve with basmati rice.