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.
Cook a chopped onion in a large pan, then add 2 cups of water, 1 cup of red lentils, 1 cup of tomato sauce or pureed tomatoes, 1 tbsp of garam masala and 1 tin of drained/rinsed chickpeas. Cover the pan and simmer 15 minutes.
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.