Chickpea Curry

I love this recipe because it’s easy.  It’s perfect for that mid week dinner when you really don’t feel like cooking. It brings with it flavour, lots of nutrition and warmth, especially good for the cold winter evenings, but I’ve been known to make it in mid-summer too!

Serves 2

1tsp coconut oil

2 cloves garlic, crushed

1 onion, diced

2 tsp curry powder

300ml (½ pt) water

2 tsp Marigold Reduced Salt Vegetable Bouillon powder

2 tbsp tomato puree

1 x 410g can chickpeas, rinsed and drained

2 tbsp ground almonds

 

Heat the oil in a large frying pan or wok and fry the garlic and onion for 2 minutes.

Add the curry powder and cook until the onion softens.

Pour in the water and add the bouillon powder, tomato puree, chickpeas and ground almonds. Simmer and stir for a minute or so to let the mixture thicken.