Saver Squad expert Jack Monroe's cheap chickpea curry
As the cost of living reaches an all time high, our Saver Squad expert and food blogger Jack Monroe shows us how to make a delicious chickpea curry for as little as £2.10!
Peach and chickpea curry
A splash of oil
2 onions, finely chopped
2 big cloves garlic, finely chopped
2 chillies, chopped
2 rounded tsp cumin (ground or seeds)
1 tbsp curry powder
400g can peaches (or apricots or mandarins)
500g canned chickpeas, rinsed (drained weight)
2 x 400g cans or cartons chopped tomatoes
A handful of fresh coriander, finely chopped
1 stock cube, vegetable or chicken
1. Pour a little oil into a medium heavy-based pan, add the onions, garlic and chilli, cumin and curry powder. Cook gently on a low heat for a few minutes to soften the onions without burning.
2. Drain the peaches (reserving the juice) and chop into small pieces. Add to the onion mixture in the pan with the reserved juice.
3. Add the chickpeas to the onion and peach mixture.
4. Stir in the tomatoes, coriander and crumble in the stock cube. Continue cooking over a low heat cooking gently for 30 minutes. Add a cup of water to the sauce if it starts to thicken too much. Stir well and serve with rice or a side of your choice.