Chickpea curry

A delicious family dinner devised by nutritionist Azmina Govindji

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 1 tbs rapeseed oil
• 1/2 tsp Schwartz Mustard Seeds
• 1 large onion, finely chopped
• 1 green pepper, chopped1 tsp Schwartz Garlic Salt
• 1/2 tsp Schwartz Ground Ginger
• 1/2 tsp Schwartz Ground Turmeric
• 1 tsp Schwartz Hot Chilli Powder (or add to taste)
• 1 1/2 tsp Schwartz Ground Cumin
• 150ml (7 fl oz) tomato passata (sieved tomatoes)
• 400g tin chickpeas, drained
• 2 tbs low fat plain yoghurt
• 2 tsp Schwartz Coriander Leaf

What you do:

1. Heat the oil in a non-stick pan, reduce the heat and add the Mustard Seeds. Allow the Mustard Seeds to pop for a few seconds before adding the onion, pepper, Garlic Salt, Ginger, Turmeric, Chilli Powder and Cumin.
2. Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.
3. Add the passata and cook for a further few minutes, stirring occasionally.
4. Stir in the chickpeas, cover and cook for 5 minutes.
5. Serve garnished with a swirl of low fat yoghurt and Coriander Leaf.

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