If you make this spicy vegan chickpea curry in the afternoon, or even the day before, it will be perfect by the time you re-heat it for dinner. Good things really do come to those who wait, as letting it sit for a bit longer will allow the flavours to really melt into each other.
Ingredients (for 2):
8 small vine tomatoes
1 can of chickpeas 240 g
2 medium onions, finely sliced
5 cloves of garlic, crushed
big chunk of fresh ginger, grated
2 dried chillies, finely chopped or crumbled
a squeeze of tomato ketchup
- make a spice blend with garlic, ginger, garam masala, ground paprika and dried chilli. There is no need to use a blender, just stir and combine.
- fry the onions on a high heat with salt and turmeric in a layer of (coconut) oil. set aside.
- fry the spice paste in (coconut) oil for a few minutes. Add the chickpeas and the tomatoes and the onions. Cover the pan with a lid and leave to infuse all afternoon. Half an hour before dinner, gently start to re-heat. Serve with fluffy white chilau rice and fresh coriander.