Chickpea Curry in a Hurry - Recipe by Sashi Cheliah

Ingredients

Chickpea Curry:

2 Tbs Cobram Garlic & Ginger infused Extra Virgin Olive Oil
1 Tbs cumin seeds
1 tsp black mustard seeds
1 sprig curry leaves
100g chopped onion
200g chopped canned tomatoes
2 Tbs coriander powder
1 Tbs chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 cup water
400g canned cooked chickpeas
1 tsp salt
1 tsp cracked black pepper

Garnish:

50g natural yogurt
Coriander leaves
Cobram Garlic & Ginger Infused Extra Virgin Olive Oil

Method

Add the Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil to a large pot. When the pot has heated, add the cumin powder, mustard seed and curry leaves.

Once the mustard seeds start to pop, add the onion and tomato and sauté for 3-4 minutes until the onion slightly browns.

Combine in the coriander powder, chilli powder, cumin powder and turmeric powder and mix well. Cook for 5 minutes.

Add the water and bring the curry to a boil. Once boiling, add the chickpeas, salt and pepper and cook for 2-3 minutes until the curry slightly thickens.

Serve with a side of rice or naan bread and garnish with natural yoghurt, fresh coriander leaves and a drizzle of Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil.

Credits: Cobram Estate

Photo Credits: Cobram Estate