30ml vegetable oil
1 medium onion, finely chopped
4 cloves of garlic, finely chopped
1 thumb-sized piece of ginger, finely grated
5ml cumin
5ml coriander
5ml cayenne pepper
10ml Rajah mild and spicy curry powder
1x400g tin chickpeas, drained
Juice of 1 lemon
Fresh coriander, to garnish
Heat the oil in a pot over a medium heat. Add the onion, garlic and ginger. Sauté for five to seven minutes, or until soft.
Add the Robertsons cumin, coriander, cayenne pepper and Rajah Mild & Spicy Curry Powder, and cook for a further minute.
Stir in the chopped tomatoes, water and the contents of the sachet of Knorr Curry Vegetable Soup. Bring to the boil, add the chickpeas, then turn down the heat. Simmer for about five to eight minutes, or until…
