Sashi's Chickpea Curry in a hurry

Ingredients:

• 2tbsp Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil
• 1tbsp cumin seeds
• 1tsp black mustard seeds
• 1 sprig curry leaves
• 100g Chopped onion
• 200g Chopped canned tomatoes
• 2tbsp coriander powder
• 1tbsp chilli powder
• 1tsp cumin powder
• 1tsp turmeric powder
• ½ cup water
• 400g canned cooked chickpeas
• 1tsp salt
• 1tsp cracked black pepper

Garnish:

• 50g natural yogurt
• Coriander leaves
• Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil

Method:

1. Add the Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil to a large pot. Once the pot has heated, add the cumin powder, mustard seed and curry leaves.
2. Once the mustard seeds start to pop, add the onion and tomato and sauté for 3-4 mins until the onion slightly browns.
3. Add the coriander powder, chilli powder, cumin powder and turmeric powder and cook for 5 mins.
4. Add water and bring the curry to a boil. Once boiling, add the chickpeas, salt and pepper and cook for 2-3 minutes until the curry slightly thickens.
5. Serve with a side of rice or naan bread and garnish with natural yoghurt, fresh coriander leaves and a drizzle of Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil.