The last time I made this chickpea curry I wasn’t feeling well. A cold had been working its way through everyone in the house, and I was in the early stages: seemingly well on the outside, but still enough of a cold in me to know that I’d be sniffling, coughing and drinking tea all day in a day or two.
The lentils in the curry make the dish saucy and the spices are all warm and comforting, like a bowl of soup. But also nothing like, since it isn’t a bowl of soup.
Either way, it is one of the quickest, easiest dinners you can make. Feeling well, or sick.
To turn this simple dish into dinner, I warmed naan (that I usually have in the freezer), and cooked basmati rice.
Then I cut some cucumber spears and carrot sticks to fill our plates with crisp coolness. To the table, I added a dish of plain yogurt alongside some chopped parsley.
Dinner. And certainly, the curry and bread alone would be fine.
If there are leftovers, mix the curry, rice and some broth in a pot, heat through, top with parsley and have soup. An actual bowl of soup.
- 1 onion, diced
- 1 tbsp olive oil
- 1 cup tomato sauce or puree
- 2 cups water
- 1 cup red lentils
- 1 tbsp garam masala
- 1 1/2 cups chickpeas (or 1 x 19oz can, drained)
Cook the diced onion in 1 tbsp olive oil in a large pan; once soft and lightly browned add the remaining ingredients and stir to combine well. Cover the pan and simmer 15 minutes. Serve with rice or naan bread, and crisp veggies.