Serves 4
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  1. Heat the oil in a pan over a medium heat and cook the onions stirring often, for about 15 minutes until they are a deep golden brown.
  2. Add the garlic and spices, season with salt and black pepper and cook for one minute until fragrant.
  3. Add the tomatoes and chickpeas. Stir everything together and simmer over a medium heat for about 10 minutes, until the liquid is slightly reduced and the flavours have combined. Season to taste.
  4. Turn off the heat and add the coriander. Stir in a dollop of natural yoghurt.
  5. Serve with naan bread and/or rice, with some extra natural yoghurt and coriander on the side.

Nutrition Facts

Per serving: 460kcals, 10.1g fat (1.2g saturated), 75.1g carbs, 18.4g sugars, 22g protein, 21.3g fibre, 0.077g sodium