Chickpea curry with rice
Chickpea curry with rice sent in by Lesley Neuhold, Currans Hill, NSW.
1 teaspoon olive oil
1 small onion, chopped
1 tablespoon mild curry powder
400g can diced tomatoes
400g can chickpeas, rinsed, drained
2 cups frozen green beans
½ cup chicken stock
parsley, steamed rice, to serve
- Heat olive oil in a large frying pan on high. Saute onion for 2-3 minutes, until tender. Sprinkle curry powder over and cook, stirring, for 1 minute, until fragrant.
- Add tomatoes, chickpeas, beans and stock. Season to taste and stir well. Cover and simmer on low for 10-12 minutes. Garnish with parsley and serve with rice.
- If you like, use frozen peas in place of beans in this recipe.