Peach and Chickpea Curry

When I first heard of Jack Monroe's peach and chick pea curry I was intrigued. I was also worried that it'd be far too sweet for my tastes, and that was even before I read that you put the juice from the peach tin in the curry! However it comes out delightfully tasty and the peach takes on the texture/flavour of a squash or pumpkin so does suit a curry really well.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, crushed
• 250g tin of chickpeas, drained (but the liquid is great for thickening other sauces, so best to keep it around in the fridge)
• 1 tsp paprika powder (hot if you like it a bit spicy)
• 1 tsp cumin powder
• 1 400g tin of chopped tomatoes
• 1 400g tin of slices peaches, drained, but keep the liquid from the tin around
• 1 vegetable stock cube
• a generous handful of fresh coriander, finely chopped

Method

1. Heat the oil in a saucepan over a medium heat until it starts to shimmer.
2. Add the onions and garlic and stir well
3. Fry for a few minutes until they start to soften - you don't want them to burn though, so err on the side of caution.
4. Add the drained chickpeas, paprika and cumin and give a good stir.
5. Fry for another couple of minutes while you slice the peach slices into bite sized pieces.
6. Add the peach pieces, the peach tin juice, chopped tomatoes, stock cube and chopped coriander to the pan and stir well.
7. Reduce the heat to the lowest setting the hob has, put a lid on the pan and gently simmer for at least 30 minutes, stiring every 10 minutes or so to make sure it's not burning on the bottom.

Serves 4 if served with some rice or chapatti and another curry or two.