Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it’s healthy too
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 red onion, finely chopped4 tsp cumin seeds1 tsp finely grated ginger4 garlic cloves, finely grated2 tsp curry powder2 x 400g cans chickpeas100g tomato purée30g fresh coriander, chopped300g basmati rice
STEP 1Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.STEP 2Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.STEP 3Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.STEP 4For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.
