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Chickpea curry with rice

Chickpea curry with rice
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Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes, Curry
Cooking method: blend, simmer, saute
Convenience: four or less

See more recipes in this week's Woman's Day.
INGREDIENTS

1 teaspoon olive oil
1 small onion, chopped
1 tablespoon mild curry powder
400g can diced tomatoes
400g can chickpeas, rinsed, drained
2 cups frozen green beans
½ cup chicken stock
parsley, steamed rice, to serve
METHOD

  1. Heat olive oil in a large frying pan on high. Saute onion for 2-3 minutes, until tender. Sprinkle curry powder over and cook, stirring, for 1 minute, until fragrant.

  2. Add tomatoes, chickpeas, beans and stock. Season to taste and stir well. Cover and simmer on low for 10-12 minutes. Garnish with parsley and serve with rice.



TOP TIP
  • If you like, use frozen peas in place of beans in this recipe.

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