A quick, easy and healthy vegetarian curry.

Chickpea and Lentil Curry

Ingredients

• 
  
• 1 onion finely chopped
• 2 garlic clove large crushed
• 1 tbs oil
• 1 tsp chilli powder *to taste
• 1/2 tsp salt
• 1 pinch black pepper *to taste
• 1 tsp ground turmeric
• 1 tsp hot smoked paprika
• 1 tbs ground coriander
• 1 tbs ground cumin
• 878 g canned chickpeas rinsed drained
• 880 g canned chopped tomato
• 1/4 cup red lentils optional
• 1 tsp garam masala
• 1 tbs fresh coriander *to decorate

• Method

  • STEP 1Heat oil in a medium pan.
  • STEP 2 Add onion and garlic and saute until onion is transparent, stirring constantly.
  • STEP 3 Add chilli powder, salt, turmeric, paprika, cumin and coriander and cook for 2-3 minutes.
  • STEP 4 Add chickpeas and undrained tomatoes; and lentils if using, stir until combined. Simmer, covered, over low heat for 20 minutes, stirring occasionally.
  • STEP 5 Add garam masala.
  • STEP 6Simmer, covered, for 10 more minutes.
  • STEP 7Garnish with chopped fresh coriander leaves.

  Notes

  I love this curry wrapped up in pita bread, which has been heated over a gas flame for a few minutes.