Chickpea Curry with Tomato & Chilli Chutney
1 TBSP oil
1 onion chopped
1/2 tsp salt
1/4 tsp turmeric
3 tbsp tomato and chilli chutney
400g tin chickpeas
pich of masala
pitta bread or basmati rice to serve
Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions until the onions are caramelised
Add the salt, turmeric and chutney. Cook the sauce until it begins to thicken.
Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.