Proof Ketchup goes with EVERYTHING. (photo by Ben)

Serves 2

  • 2tbs sunflower oil
  • 1 small onion
  • 2cm piece of ginger
  • Pinch of chilli flakes
  • 1 garlic clove
  • 2tbs curry powder
  • 400g tin of chickpeas
  • 5tbs tomato ketchup
  • Juice of 1/2 lemon
  • Seasoning

I think I’m going to have the title of my vegetarian challenge to ‘Me & Hugh: sponsored by the humble chickpea’. Because once again this week, following my attempts at hummus and chickpeas in pitta, I cracked open another tin of the versatile seed for a chickpea ketchup curry.

Now I know what you’re thinking. A curry based on tomato sauce. But honestly, it’s pretty tasty, taking on the flavours of the ginger and chilli and working nicely with naan, rice or noodles.

The added benefit is that it takes about ten minutes to prepare. Heat the oil in a frying pan over a medium heat and sweat the onions until soft before adding the ginger, chilli, garlic and curry powder.

Add the chickpeas, ketchup and a splash of water to loosen the sauce. Simmer for five minutes and add the lemon juice before seasoning. And when you’re done, make sure you buy a replacement tin of chickpeas because you never know when you might need one.


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