This protein-packed tuna chickpea curry is delicious, flavourful, and full of spice. Soft chickpeas and tuna chunks lathered in a spicy tomato masala served with homemade chapatti make the perfect midweek meal.
In a pot heat up the oil on medium heat until hot then add the finely diced onions and cook for 4-5 minutes until softened (see note 1)
Add the garlic paste then cook for 1-2 minutes
Add the salt, chilli powder, turmeric powder, and black pepper then cook the spices for 2-3 minutes
Add the canned tomatoes and cook for 4-5 minutes (see note 2)
Add the canned chickpeas then cook for 4-5 minutes (see note 3)
Add the canned tuna and cook for a further 6-8 minutes
Serve with homemade chapatti and enjoy!
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Notes
Note 1 - I like to use olive oil, but you can use any oil such as vegetable oil or sunflower oil.Note 2 - Alternatively fresh tomatoes can be used, I would use about 4-5 tomatoesNote 3 - If you want to use fresh chickpeas then cook them beforehand then add into the panNutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.