by Bold Bean Co
Bold Bean Co say: "this is what we call lazy luxury. It’s got all the flavours and comfort you would crave from a curry, but without the long list of spices and is ready in less than 30 mins! We’re by no means saying this is an authentic Indian dish BUT it sure hits the spot when you’re after a quick curry-fix."
Based on 4 servings, adjust as needed.
Heat the olive oil in a non-stick frying pan over a high heat. Add the tomatoes and cook for 5-6 minutes until they are blistered, soft and slightly charred. Reduce the heat to low, add the garlic and fry off for 1-2 minutes until fragrant.
Add the tikka paste and fry off for 1-2 minutes, then pour in the chickpeas with their bean stock. Bubble away until reduced by half. Season to taste.
While this simmers, in a bowl, mix together the yoghurt, cucumber, chopped mint and coriander for the raita.
To serve, spoon the chickpeas into bowls and top with the yoghurt and scatter over the remaining coriander. Serve with warm rice or naan, and a dollop of mango chutney, too.