Recipe: Schwartz Chickpea Curry (using peppers, onion and tomato)

SCHWARTZ CHICKPEA CURRY



1 tbsp oil
1/2 tsp Schwartz Mustard Seeds
1 large onion, finely chopped
1 green bell pepper, chopped
1 tsp Schwartz Garlic Salt
1/2 tsp Schwartz Ground Ginger
1/2 tsp Schwartz Ground Turmeric
1 tsp Schwartz Hot Chilli Powder (or add to taste)
1 1/2 tsp Schwartz Ground Cumin
7 oz crushed tomatoes
1 (14 oz) can chickpeas, drained
2 tbsp low fat plain yogurt
2 tsp Schwartz Coriander Leaf (cilantro)

Heat the oil in a non-stick pan, reduce the heat and add the mustard seeds. allow the mustard seeds to pop for a few seconds before adding the onion, pepper, garlic salt, ginger, turmeric, chilli powder and cumin. Stir fry over a medium heat for 7-10 minutes until soft, adding a little water if it starts to stick to the bottom.

Add the tomato puree and cook for a further few minutes, stirring occasionally.

Stir in the chickpeas, cover and cook for 5 minutes.

Serve garnished with a swirl of low fat yoghurt and coriander leaf.

SERVING SUGGESTION:
Serve with lightly toasted whole wheat pita bread and mixed salad tossed in lemon juice and black pepper.

Makes 4 servings
Adapted from source: Schwartz