Jaitinder’s chickpea curry
- 3 onions, chopped
- 1 large paprika (bell pepper), chopped (or 2 small)
- 4 carrots, sliced
- 1 courgette (zucchini), sliced (keep the green skin for color)
- 1 piece fresh ginger, sliced or finely chopped
- 5–6 garlic cloves, pressed
- Olive oil
- 3 tins chopped tomatoes
- 2 cans chickpeas, drained and rinsed
- 4 Knorr stock cubes (meat, chicken, or vegetable)
- Greek yogurt
- Turmeric
- Paprika powder
- Brown sugar
- Sriracha sauce or piri-piri
- Heat a generous drizzle of olive oil in a large pot over low heat.
- Add the chopped onions and cook gently until softened.
- Add paprika (bell pepper), carrots, courgette, ginger, and garlic.
- Cook for a few minutes, stirring occasionally.
- Add the chopped tomatoes.
- Crumble in the stock cubes.
- Pour in enough water to just cover the vegetables.
- Bring to a gentle boil, then reduce heat.
- Simmer slowly until the vegetables begin to soften (about 20–30 minutes).
- Add turmeric, paprika powder, and brown sugar to taste.
- Add Sriracha or piri-piri for desired heat level.
- Add the chickpeas.
- Continue simmering for another 10–15 minutes so flavors combine.
- Serve hot with rice, flatbread, or naan.