If chickpeas aren’t your thing feel free to use chicken, pork or even tofu. I like this hot so tend to go for the 2 teaspoon quota of chilli flakes, but it’s probably safer to start out with 1 teaspoon or even less if you are feeding people with heat-sensitive taste buds.
I’ve given a range of chickpea quantities because it really depends on how hungry you are (and whether you’re serving it alone or with rice).
takes: 15 minutes
2 tablespoons garam marsala
1 – 2 teaspoons dried chilli flakes
1-2 cans chickpeas (400g / 14oz each), drained
1 can tomatoes (400g / 14oz)
2 – 3 tablespoons cream
1. Heat a few tablespoons olive oil in a saucepan. Cook garam marsala and chilli over a medium high heat for about 30 seconds.
2. Add drained chickpeas and cook for another minute or so.
3. Add tomatoes and their juices and bring to a fast simmer.
4. Cook for about 5 minutes, stirring every now and then and breaking up the tomato with a fork.
5. When the sauce has reduced a little stir in the cream. Taste, season and serve.
dairy-free / vegan – replace cream with coconut milk.
carnivore – simmer chopped chicken thighs in the sauce until just cooked.
more substantial / carb lovers – serve with steamed rice / naan bread or other flat bread. Tortillas will also work.
no garam masala? – replace with 1 tablespoon of your favourite curry powder.
paleo – use coconut cream and chicken thighs instead of the chickpeas.
more veg – simmer veg in the sauce until tender. I love cauliflower, broccoli, zucchini, red capsicum (bell peppers), carrots or snow peas. Baby spinach or other greens can be wilted into the sauce. Serve with coriander (cilantro) leaves or mint leaves.
Waste Avoidance Strategy
garam marsala, chilli flakes, chickpeas, tomatoes – pantry.
cream – freeze it or use for another meal.