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Sashi Cheliah's chickpea curry in a hurry

Try this quick and foolproof Indian chickpea curry recipe this week.
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Ingredients
  

  • 2 tbsp Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil
  • 1 tbsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 sprig curry leaves
  • 100 g chopped onion
  • 200 g chopped canned tomatoes
  • 2 tbsp coriander powder
  • 1 tbsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ½ cup water
  • 400 g can of cooked chickpeas
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 50 g natural yogurt
  • coriander leaves

Instructions
 

  • Add the Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil to a large pot. Once the pot has heated, add the cumin powder, mustard seed and curry leaves.
  • Once the mustard seeds start to pop, add the onion and tomato and sauté for 3-4 mins until the onion slightly browns.
  • Add the coriander powder, chilli powder, cumin powder and turmeric powder and cook for 5 mins.
  • Add water and bring the curry to a boil. Once boiling, add the chickpeas, salt and pepper and cook for 2-3 minutes until the curry slightly thickens.
  • Serve with a side of rice or naan bread and garnish with natural yoghurt, fresh coriander leaves and a drizzle of Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil.