2 tbsp vegetable oil
1 bay leaf
2 cardamom pods
2 red onions, finely chopped
3 garlic cloves, chopped
1 green chilli, halved or chopped (depending on your heat preference)
10g fresh root ginger, chopped
2 tomatoes, diced
1 tsp caster sugar
1 heaped tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp red chilli powder
2 x 400g cans chickpeas,
drained and rinsed
1 tbsp garam masala
½ lemon, juice
½ x 28g pack fresh coriander, leaves roughly chopped, plus
extra to serve
vegan flatbreads, to serve (optional)


1. Heat the oil in a deep, wide, heavy-based pan over a medium heat. Fry the bay leaf and cardamom pods for 30 seconds. Add the onions and cook for 12-15 minutes, until golden brown. Add the garlic, chilli and ginger and stir for 1 minute. Next, add the tomatoes and sauté for 8-10 minutes until the mixture starts coming together and turns darker.

2. Add the sugar, salt, cumin, coriander, turmeric and chilli powder. Cook for another few minutes, mixing well. Add the chickpeas and 350ml water. Bring to the boil, then reduce the heat, cover and simmer over a low-medium heat for 20 minutes, adding a little just-boiled water if it starts to get too dry. Remove the lid; cook for about 5 minutes more, to thicken the sauce slightly. Add the garam masala and cook for 1 minute. Stir in the lemon juice and chopped coriander leaves, then season with salt and pepper to taste. Serve scattered with extra coriander leaves and flatbreads on the side, if liked, warning everyone about the whole spices.

Cook’s tip:  For a smokier, richer (non-vegan) curry, stir in some chopped chorizo at the same time as the chickpeas.


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