Healthy Chickpea Curry

Recipe by Sabera Ahsan

This may be not as posh looking as Nigella's but very tasty!  Inspired by my late dad's egg and tomato curry when my mum was in Bangladesh and had left poor daddy to do the cooking for his 4 daughters in England. Watch this space for more recipes!!

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients (SERVES 4)

• 1 can chickpeas n 1 /2- 3 /4 cup red lentils
• 1 large onion, diced n 4 cloves garlic, crushed
• 1 tbsp fresh ginger, crushed
• A few flakes of crushed chilli n 1 heaped tbsp curry powder
• 1 heaped tbsp ground coriander n 2 tbsp tomato purée
• Juice of 1 lime or lemon n 1 /2 tsp fructose sugar n 2-3 tbsp olive oil
• Salt to taste

TO GARNISH

5-10 cherry tomatoes cut in half n 3-4 boiled eggs (optional)

A handful of fresh coriander

TO MAKE

Fry the onion, garlic, ginger and chilli in the olive oil at medium heat. When the onion is golden, add the curry powder and ground coriander, followed by the tomato purée and salt. Add a drop of water if the mixture gets too dry. After five minutes, add the chickpeas and red lentils. Cover with water and add the lemon or lime juice and fructose sugar. Simmer at a low heat until the lentils are soft, adding water if the mixture gets too dry. Garnish with the cherry tomatoes, fresh coriander and whole or sliced boiled eggs. Serve with pilau rice, couscous or bulgur wheat.

SABERA’S TOP TIP Wholemeal rice will make it even healthier!