* 2 tbsp olive oil * 2 banana shallots * 4 cloves of garlic * 30g fresh ginger * 10g coriander stalks * 2 tsp cumin * 2 tsp ground coriander * 1 tsp chili powder * 1 tsp turmeric * 1 tbsp tomato purée * 400g tin of tinned tomatoes * 2 400g tins of chickpeas * Salt & pepper
**Curried Tahini Drizzle**
* 50g tahini * 1 clove of garlic * 15g fresh ginger * 1 tsp curry powder * ½ tsp turmeric powder * 1 limewater (to loosen) * salt and pepper to taste
**To Serve**
* 10g coriander leaves
###Instructions
**Prepare the ingredients**
1. Peel the shallots and finely dice 1. Peel the garlic and ginger (also do the garlic and ginger for the tahini drizzle) and grate with the microplane to form a puree 1. Pick the coriander leaves and finely dice the stems 1. Drain and rinse the chickpeas 1. Prepare the vegetable stock
**Start the curry**
1. Warm the olive oil in the pan over medium to low heat, add the shallots and a pinch of salt and fry for 4-5 minutes until soft and golden 1. Add the garlic, ginger and coriander stalks and stir for 2-3 minutes 1. Add the cumin, ground coriander, asafoetida, chili powder and turmeric and stir into the mixture 1. Add the tomato puree and stir to combine 1. Add the tinned tomatoes and stir to combine (if you’re using plum tomatoes, break them up with the back of a spoon) 1. Put the lid on the pan and leave to simmer for 15 minutes, stirring occasionally to prevent catching
**Make the drizzle**
1. Add the tahini, 50ml water, garlic, ginger, curry powder, turmeric, salt and juice from ½ lime and stir to combine
**Finish the curry**
1. Remove the lid, add the chickpeas and the aquafaba (if using organic chickpeas), fold to combine, reduce the heat and simmer for a further 10 minutes with the lid off 1. Taste and season to perfection with salt and pepper
**Time to serve**
1. Generously spoon the tahini drizzle over the curry, garnish with the reserved coriander leaves and serve immediately with naan, brown rice, quinoa or a nice big salad
1 Comment
###Ingredients
**Curry**
* 2 tbsp olive oil
* 2 banana shallots
* 4 cloves of garlic
* 30g fresh ginger
* 10g coriander stalks
* 2 tsp cumin
* 2 tsp ground coriander
* 1 tsp chili powder
* 1 tsp turmeric
* 1 tbsp tomato purée
* 400g tin of tinned tomatoes
* 2 400g tins of chickpeas
* Salt & pepper
**Curried Tahini Drizzle**
* 50g tahini
* 1 clove of garlic
* 15g fresh ginger
* 1 tsp curry powder
* ½ tsp turmeric powder
* 1 limewater (to loosen)
* salt and pepper to taste
**To Serve**
* 10g coriander leaves
###Instructions
**Prepare the ingredients**
1. Peel the shallots and finely dice
1. Peel the garlic and ginger (also do the garlic and ginger for the tahini drizzle) and grate with the microplane to form a puree
1. Pick the coriander leaves and finely dice the stems
1. Drain and rinse the chickpeas
1. Prepare the vegetable stock
**Start the curry**
1. Warm the olive oil in the pan over medium to low heat, add the shallots and a pinch of salt and fry for 4-5 minutes until soft and golden
1. Add the garlic, ginger and coriander stalks and stir for 2-3 minutes
1. Add the cumin, ground coriander, asafoetida, chili powder and turmeric and stir into the mixture
1. Add the tomato puree and stir to combine
1. Add the tinned tomatoes and stir to combine (if you’re using plum tomatoes, break them up with the back of a spoon)
1. Put the lid on the pan and leave to simmer for 15 minutes, stirring occasionally to prevent catching
**Make the drizzle**
1. Add the tahini, 50ml water, garlic, ginger, curry powder, turmeric, salt and juice from ½ lime and stir to combine
**Finish the curry**
1. Remove the lid, add the chickpeas and the aquafaba (if using organic chickpeas), fold to combine, reduce the heat and simmer for a further 10 minutes with the lid off
1. Taste and season to perfection with salt and pepper
**Time to serve**
1. Generously spoon the tahini drizzle over the curry, garnish with the reserved coriander leaves and serve immediately with naan, brown rice, quinoa or a nice big salad
[Source](https://www.bosh.tv/recipes/tomato-chickpea-curry)