Recipe of the Week was produced by Year 9 Home Economics student, Freya Kellett-Lunney. This lovely Chickpea Curry recipe is a great choice for a meat-free evening meal.
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 teaspoons plain flour
2 300g cans chickpeas, drained, rinsed
250mls (1 cup) vegetable liquid stock
2 large ripe tomatoes, chopped
Salt & ground black pepper, to taste
Cooked brown rice
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes or until it has softened. Add the garlic, cumin seeds, mustard seeds, turmeric and cinnamon. Cook for a further 1-2 minutes, stirring constantly, until aromatic. Add the flour and cook, stirring constantly, for 1 minute.
Add the drained chickpeas and vegetable stock and stir to combine. Bring to the boil, reduce the heat to low, and simmer for 2-3 minutes or until slightly thickened. Add the tomatoes and simmer gently for 4-5 minutes or until tomatoes are soft. Season well with salt and pepper.
Serve with cooked brown rice and steamed beans or broccoli.