TOMATO CHICKPEA RECIPES

Name: Tomato & chickpea curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 2 onions, finely sliced; 2 garlic cloves, crushed; 1 tsp garam masala; 1 tsp turmeric; 1 tsp ground coriander; 400g can plum tomatoes; 400ml can coconut milk; 400g can chickpeas, drained and rinsed; 2 large tomatoes, quartered; ½ small pack coriander, roughly chopped; cooked basmati rice, to serve

TOMATO & CHICKPEA CURRY RECIPE | BBC GOOD FOOD

Tomato & chickpea curry recipe | BBC Good Food image

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Provided by Chelsie Collins

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400g can plum tomatoes
400ml can coconut milk
400g can chickpeas, drained and rinsed
2 large tomatoes, quartered
½ small pack coriander, roughly chopped
cooked basmati rice, to serve

Steps:

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.
Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Nutrition Facts : Calories 369 calories, FatContent 23 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 6 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.5 milligram of sodium

CHICKPEA, TOMATO & SPINACH CURRY RECIPE - BBC GOOD FOOD

Chickpea, tomato & spinach curry recipe - BBC Good Food image

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Provided by Good Food team

Categories Dinner, Side dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

Ingredients

1 onion, chopped
2 garlic cloves, chopped
3cm piece ginger, grated
6 ripe tomatoes
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch chilli flakes
1 tsp yeast extract (we used Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashews, to mix with the sesame seeds

Steps:

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Nutrition Facts : Calories 204 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium

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