Tomato Chickpea Curry
Vegan tomato chickpea curry, warmly spiced and finished with a garlic, ginger and turmeric tahini drizzle. Ready in 45 minutes.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Measuring cup
- Mixing bowl
- Spoon
- Wooden spoon
- Measuring spoon
Ingredients
- 2 tbsp olive oil
- 2 banana shallots
- 4 cloves of garlic
- 30g fresh ginger
- 10g coriander stalks
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tbsp tomato purée
- 400g tin of tinned tomatoes
- 2 400g tins of chickpeas
- Salt & pepper
- 1 tsp asafoetida
- 500ml vegetable stock
- 50g tahini
- 1 clove of garlic
- 15g fresh ginger
- 1 tsp curry powder
- ½ tsp turmeric powder
- 1 lime
- water (to loosen)
- 10g coriander leaves
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