A real store cupboard favourite, these curried chickpeas are easy to throw together. Serve them with plain rice on their own or with another curry to feed the family. This recipe doubles easily and can be frozen (minus the yoghurt) or kept in the fridge for another meal.
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2–3 tsp curry powder, depending on taste
- generous pinch dried chilli flakes
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 100g/3½oz plain yoghurt
- salt and black pepper
Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly.
Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes.
Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt.