Mint Yoghurt
- 200g natural yoghurt
- ½ Lebanese cucumber, seeds removed, finely chopped
- 2 Tbsp chopped fresh mint leaves
- ½ tsp ground cumin
Chickpea Curry
- 2 Tbsp oil
- 2 tsp cumin seed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground coriander seed
- 2 x 400g cans chickpeas, rinsed, drained
- 2 x 400g cans diced tomatoes
- ½ tsp salt
To make mint yoghurt, place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.
To make the curry, heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.
Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.
Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of mint yoghurt.
Source: martha goes green
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