Curried chickpeas with tomato recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 193 calories / serving
  • Freezable
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Heat the olive oil in a large saucepan set over a medium heat. Sauté the garlic for 1 minute, stirring all the time, then add the ground spices, sugar and seasoning and continue to cook for 1 minute, stirring all the time.

Add the chopped tomatoes to the saucepan, then add the chickpeas and bring the mixture to the boil over a moderate heat. Reduce the heat to a simmer, then add the vegetable stock and cook for 15-20 minutes until the chickpeas are tender.

Remove from the heat, adjust the seasoning to taste, then stir in the spring onion and serve with spring onion on the side as a garnish. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 500g canned chickpeas
  • 25ml olive oil
  • 400g canned chopped tomatoes
  • 1 spring onion, finely chopped
  • 2 garlic cloves, minced
  • 1tsp ground coriander
  • 1tsp ground cumin
  • ½tsp ground cinnamon
  • 1/2 tsp caster sugar
  • 200ml vegetable stock
  • salt
  • pepper
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  • Energy 815kj 193kcal 10%
  • Fat 7g 10%
  • Saturates 0.9g 5%
  • Sugars 4.2g 5%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 24.5g Protein 10.5g Fibre 7.3g

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