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    Chickpea curry with red onion raita

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    Chickpea curry with red onion raita

    An aromatic, protein-packed vegetarian curry that contains 3 of your 5 a day.

    Prepare 10 minutes + standing | Cook 30 minutes

    Serves: 2


    2 tbsp vegetable oil
    1 large red onion
    2 cloves garlic, crushed
    10g fresh root ginger, peeled and cut into matchsticks
    1/2 tsp ground turmeric
    1 tsp Cooks’ Ingredients Garam Masala
    160g tomatoes (about 2 medium-sized), chopped
    400g can chickpeas, drained and rinsed
    1/2 unwaxed lemon, zest of all and juice of 1/4
    100g Alpro Greek Style Plain Yogurt Alternative
    Small handful coriander leaves, to serve
    Pinch chaat masala (optional)


    1. Heat the oil in a large saucepan or sauté pan over a medium-high heat. Set aside 1/4 of the red onion for the raita, then thinly slice the rest and add to the pan with a pinch of salt. Fry for about 8 minutes, stirring regularly, until starting to take on some colour.
    2. Add the garlic and ginger to the pan and fry for 2 more minutes, then add the turmeric and garam masala and cook for 1 minute, stirring regularly. Add the chopped tomatoes and fry for another 1 minute, then add the chickpeas and 300ml water. Bring to the boil, then simmer for 15 minutes, until the chickpeas are coated in a sauce. Squeeze in the juice of 1/4 lemon and take off the heat; stand for 5 minutes.
    3. As the curry is simmering, finely slice the reserved 1/4 red onion and put in a bowl with the lemon zest and a pinch of salt. Stir in the yogurt alternative. Serve the curry with the raita, coriander leaves and a pinch of chaat masala scattered over the top (if using) and flatbreads alongside, if liked.

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