- 1x 400g tin chickpeas, rinsed and drained
- 2 tbsp tomato purèe
- 8 cherry tomatoes, roughly chopped
- 1 vegetable stock cube
- 1 medium shallot, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp Garam masala
- 1 tsp Madras curry powder
- 1 red chilli pepper, finely chopped (optional)
- ½ tsp ground coriander
- ¼ green sweet (bell) pepper, chopped
- ¼ red sweet (bell) pepper, chopped
- 2 tbsp chopped coriander
- 200g Brussels sprouts, rinsed and peeled
Chop the Brussels sprouts into halves then place them into a pan with salted boiling water. Cook them for around 3-5 minutes then take them out of the pot and pat them dry. Place them on baking paper and put them in an oven at 220°C for 10-15 minutes or until they are browned to your liking.
In the meantime time, add a splash of water (or cooking oil if you prefer) to a medium saucepan over medium heat. Add the onions, garlic, curry powder and garam masala and cook (or fry) for 1-2 minutes until the onions and garlic are softened, and the spices become fragrant.
Add the tomato purèe, cherry tomatoes, chilli and chopped sweet peppers. Cook for around 2 minutes, stirring frequently. Once the pan starts to go dry, add around 200ml of water and the vegetable stock cube while stirring. You can also dissolve the stock cube in water if you prefer before adding to the pan. Stir thoroughly then place the lid on the pan and cook on a simmer for around 15 minutes or until most of the liquid evaporates and the curry sauce thickens.
Add the chickpeas and one tablespoon of the chopped coriander. Cook for around 2 minutes or until the chickpeas are thoroughly heated through. Spoon into a bowl, garnish with the remaining coriander and enjoy with the Brussels sprouts.
- Category: Lunch/Dinner
Keywords: Chickpeas, Brussels sprouts