Saturday, 20 August 2011

Bombay Spiced Chickpeas & Tomatoes

The monthly newsletter from Schwartz [] arrived in my inbox today. Schwartz is a well known brand of herbs and spices in the UK and I regularly use their products. They do some very good spice mixes that can be added to stir-fries for a quick meal. Their website has a wide range of recipes and is a site I rate very highly. This recipe for Bombay Spiced Chickpeas & Tomatoes was in the newsletter and I will be trying it out next week as my vegetarian meal-of-the-week.

This quick and easy vegetarian curry, spiced with a medium-heat Curry Powder, is delicious served with naan bread and Greek yoghurt, for a delicious mid-week meal for all the family. Serves 4.


  • 25g (1oz) butter
  • 2 onions, sliced
  • 2 tbs Schwartz Medium Curry Powder
  • 15 cherry tomatoes, quartered
  • 2 x 400g tin chickpeas
  • Juice of 1 lemon
  • 1 tbs sugar
  • 125ml (4fl oz) water
  • 6 mini naan bread
  • 200g (7oz) Greek-style natural yoghurt
  • Schwartz Sea Salt and Black Pepper to season


  1. Heat the butter in a frying pan and fry the onion over a low-heat for 10 minutes, until softened and golden brown.
  2. Add the Medium Curry Powder and fry for 1 minute to release the flavours. Add the tomatoes, chickpeas, lemon juice, sugar and water and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
  3. Delicious served with warm naan bread and natural yoghurt.

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