Chickpea Curry with Tomato & Chilli Chutney
Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions until the onions are caramelised Add the salt, turmeric and chutney.
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Cooking tools:
- Saucepan
- Wok
- Stove
- Wooden spoon
- Measuring spoon
- Potato masher
- Serving bowl
Ingredients
- 1 TBSP oil
- 1 onion chopped
- 1/2 tsp salt
- 1/4 tsp turmeric
- 3 tbsp tomato and chilli chutney
- 400g tin chickpeas
- pinch of masala
- pitta bread or basmati rice to serve
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