Day by Day

Last minute chick pea curry

I’m not very imaginative about cooking the everyday meals. For many years, until I finally succumbed to planning our meals, I’d get to 5pm, realise I had to get everyone fed quickly before the evening run of activities started and find any meat I had was frozen, and I’d no idea what to do with the odd assortment of veg I have. This curry is a life-saver at those moments! We first were given it one cold, blustery New Year’s Day, at the boat club when the boys were sailing. I liked it so much, I asked for the recipe. One of my sons recommends adding an extra big pinch of chilli powder!

1 onion
1 clove garlic
2tblsp oil
1/2 tsp cumin seeds
1/2tsp turmeric
2 tsp ground coriander
400g tinned tomatoes
400g tinned chick peas
splash of water or stock
pinch cayenne pepper
1/4 tsp garam masala

Fry onion, garlic, cumin, turmeric and coriander in oil.
Add tinned tomatoes and chick peas and water/stock.
Simmer for about half an hour, until all piping hot!
Can serve with basmati rice and a sprinkle of garam masala, if you have any!
It’s an easy one to double or triple etc, and apparently can be frozen, though
we’ve never let it get that far!



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