Ingredients
3 tomatoes
1/4 cup water
2 tsp tomato paste
2 tsp vegetable oil
1 small onion, diced
2 tsp minced garlic
2 tsp finely grated ginger
3/4 tsp salt
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional)
1/4 tsp ground turmeric
A good pinch of cinnamon
4 crusty rolls
One 400 g tin of chickpeas (240 g drained weight)
Fresh Coriander, to garnish (optional)
Directions/Method
In a large frying pan or a sauté pan, heat the oil to medium and fry the onion, garlic, and ginger for 5-8 minutes (or until the onion is a little transparent and your kitchen smells like heaven).
While that’s frying, blend the tomato, tomato paste and water up in a liquidiser / blender. Strain the seeds and skins and stuff out through a mesh strainer (yes, this is my lazy way of avoiding skinning, seeding, and chopping tomatoes).
Tip the salt and spices into the pan and stir to coat the onion. Cook for 30 seconds and pour in the tomato liquid.
Simmer for five minutes before adding the drained chickpeas. Turn the heat down to medium low and cover the pan. Cook for 20 minutes.
While that’s simmering away, cut the top off of the rolls (only a thin slice, maybe a centimetre or two) and dig the soft bread out of the roll. Leave a centimetre or so (guestimate) around the edges so when you pack the curry in the bread won’t go immediately soggy.
After the chickpea curry is finished cooking, divide the mix between the rolls and spoon the curry inside to serve!
