Chickpea curry with cucumber

By EdieK

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, chopped
• 1 in piece ginger, peeled and minced
• 2 garlic cloves, minced
• 28 oz can diced tomatoes
• 19 oz can chickpeas, rinsed and drained
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• 1/2 cup chopped cilantro
• 1/3 English cucumber, chopped, about 1 cup
• 1 tbsp lemon juice
• 1/8 tsp salt

Preparation

Step 1

Heat a large frying pan over medium. Add oil, then onion, ginger and garlic. Stir-fry just until onion is soft, about 3 min. Add tomatoes, chickpeas, garam masala and cayenne. Bring to a boil, then reduce heat to medium. Gently boil until flavours develop, about 5 min.
Stir in cilantro, cucumber, lemon juice and salt. Cook just until cucumber is hot, about 2 min. Serve with rice or naan.