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Chickpea and red pepper curry

This chickpea and red pepper curry is on the dining table in just half an hour. It's tasty, it's filling, it's healthy - also gluten-free, dairy-free and vegan. Serve  it with naan bread, rice or chapati.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp vegetable oil
  • 1 red bell pepper sliced
  • 1 inch ginger chopped
  • 4 cloves of garlic chopped
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp Garam masala
  • Big pinch of Asafoetida
  • 1 tin chopped tomatoes 400 ml
  • 1 can chickpeas drained (400 ml)
  • Salt and pepper to taste
  • To serve:
  • Coriander cilantro leaves
  • Lemon juice

Method
 

  1. Heat the oil in a heavy-based pan over medium heat.
  2. Add the red pepper and cook until lightly brown.
  3. Add the ginger and garlic, then cook for a minute.
  4. Add the spices and mix well.
  5. Add the chopped tomatoes and cook, under cover, for 15 minutes.
  6. Add the drained chickpeas, then season to taste.
  7. Cook for another 10 minutes.
  8. Add some lemon juice and serve with some coriander leaves. scattered on top.