Chickpea and egg curry

Serves: 4

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• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 tbsp tomato purée
• 2 tsp garlic and ginger paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp red chilli powder
• 50ml water
• 2 x 400g tins chickpeas, drained and rinsed
• 500ml vegetable or chicken stock
• 4 hard-boiled eggs, halved
• Juice of 1 lemon
• Small bunch fresh coriander, roughly chopped
• Salt and freshly ground black pepper

Method

1. Heat the oil in a large, lidded pan over a medium heat. When hot add the onion and fry for about 7–10 minutes until soft and starting to colour. Add the tomato purée and fry for 1 minute.
2. Add the garlic and ginger paste and stir for a couple of minutes, then add all the ground spices. After about 30 seconds add the water so that the spices don’t stick and burn. Cook, stirring continuously, for another 2–3 minutes.
3. Add the chickpeas and stir until they are well coated in the spices. Pour in the stock, partially cover with the lid and cook for 15 minutes.

4. Remove the lid, stir well, then add the hard-boiled eggs and cook for another couple of minutes before adding the lemon juice and salt and pepper to taste. Scatter over the coriander and serve immediately.

    

   Recipe by Dhruv Baker, author of 'Spice: Layers of Flavour' (£19.99, W&N).

    

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