No skill required to get this delicious and fragrant chickpea curry onto the table in under 30 minutes.

Ingredients

• 30 ml (2 Tbsp) butter
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 250 ml (1 cups) prepared vegetable stock
• 2 x 410 g cans Rhodes Quality Chickpeas, drained and rinsed
• 1 x 410 g can Rhodes Quality Tomato Indian Style
• 125 ml (½ cup) fresh coriander, chopped
• salt and freshly cracked black pepper

Method

1. Melt the butter in a large saucepan.
2. Add the onion and fry over medium heat until the onions are translucent, stirring occasionally.
3. Add the garlic and fry for a few minutes more.
4. Add in the vegetable stock, Rhodes Quality Chickpeas and the Rhodes Quality Tomato Indian Style.
5. Stir well and bring to a simmer.
6. Lower the heat to medium and cook for 15 minutes.
7. Season to taste.
8. Stir in the coriander and serve.
9. Serve over rice or with roti.

Serving

Serves 4

Cooking Times

Prep Time: 5 minutes Cooking Times: 20 minutes