Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, grated (approx. 15g)
  • 1 green chilli, finely chopped (optional, adjust to taste)
  • 1 tsp ground coriander (5 ml)
  • 1 tsp ground cumin (5 ml)
  • ½ tsp turmeric powder (2.5 ml)
  • ½ tsp garam masala (2.5 ml)
  • 1 x 400g tin chopped tomatoes (14 oz)
  • 1 x 400ml tin coconut milk (14 fl oz)
  • 2 x 400g tins chickpeas, drained and rinsed (28 oz total)
  • 2 tbsp mango chutney (approx. 30g)
  • 1 tbsp lemon juice (15 ml)
  • Salt and black pepper to taste
  • Fresh coriander leaves, chopped (optional)
  • Sliced red onion (optional)
  • Extra mango chutney (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic, ginger, and chilli (if using) and cook for another minute until fragrant.
  2. Add ground coriander, cumin, turmeric, and garam masala to the pot. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in the chopped tomatoes and coconut milk. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  5. Stir in the drained and rinsed chickpeas and mango chutney. Simmer for another 10 minutes, allowing the chickpeas to absorb the sauce.
  6. Stir in the lemon juice and season with salt and black pepper to taste.
  7. Garnish with fresh coriander and sliced red onion (if using). Serve hot.