Chickpeas are cooked very slowly in spices and tomatoes in this easy peasy recipe. Make it extra filling by throwing in some chicken.
- 1 x 400g tin chickpeas, drained
- 1 x 400g tin tomatoes
- 2 tbsp. oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1 thumb sized piece ginger, grated
- 1 tsp. each cumin, turmeric, ground coriander and salt
- 1/2 tsp. garam masala
Heat oil in a large frying pan. Add the onion, garlic and ginger and fry for 5 minutes, stirring, until softened. Put into the slow cooker with the chickpeas, tomatoes, cumin, turmeric, coriander, salt and garam masala.
Cover and cook on low for 6-9 hours or until the chickpeas are tender. If you need to, add a little bit of water to loosen the curry.