Vegetable chickpea curry — Indian — made for useful leftovers

Serves 4

Ingredients

• 1 can (398 ml) chickpeas, rinsed
• 4 cups mixed vegetables
• 1 can (400 ml) diced tomatoes
• 1 cup light coconut milk
• 1 tbsp neutral oil
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• Fresh herbs or lemon wedges, to serve
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 25 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.