300g cherry tomatoes
1 red onion
4 garlic cloves
2cm piece of ginger
1 tbsp tomato puree
2 tsp Goan Curry Powder
400g tin of chickpeas
1 tbsp lemon juice
handful of chopped coriander
Optional: 2 fried eggs, sourdough
1. Preheat the oven to 180c fan and roast the tomatoes with a pinch of salt and a drizzle of oil for 20 minutes. Meanwhile finely dice the onion and thinly slice the garlic and finely chop the ginger. Once the tomatoes are cooked, set aside.
2. Heat up 1 tbsp oil in a frying pan and sauté the onion with a pinch of salt for about 10 minutes, stirring frequently. Add the garlic and ginger and 2 tsp of Goan Curry Powder and stir to combine. Add tomato puree, the roasted cherry tomatoes and a splash of water.
3. Using a potato masher or fork, press down the tomatoes slightly, then add a tin of drained and rinsed chickpeas. Season with salt and lemon and continue to cook for 5-7 minutes until the chickpeas are warmed through. You can add a splash of water if needed. Top with chopped coriander and serve.
4. Optional: Fry an egg and toast some sourdough and top the chickpeas with egg, and with sourdough soldiers on the side.