Hugh’s Chickpea & Ketchup Curry


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

I am not a huge curry fan, but I do occasionally have a notion for something warm and spicy, and when I do, this is the recipe I reach for.

It’s from my cookery bible, “The River Cottage Veg Every Day” book by Hugh Fearnley-Whittingstall. It’s easy to make, uses ingredients from your store cupboard, and tastes really good!

  • Heat the oil in a frying pan over a medium heat and cook the onions until soft
  • Add the ginger, chilli, garlic and curry powder, cook for 1-2 minutes
  • Add the chickpeas, ketchup, stir then add enough water to loosen the sauce
  • Simmer gently for five minutes
  • Stir and add the lemon juice
  • Add seasoning to taste and serve with rice or warm naan

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