Freshly picked courgette and chickpea curry

Name: Freshly picked courgette and chickpea curry
Yield: 4 servings
Ingredients: Tin chickpeas (drained and rinsed); 4 medium sized mushrooms; 1 red pepper; 1 large courgette; 1 onion; to taste garlic; Spices: half tsp cumin seeds, 1 tsp garam masala, half tsp coriander seeds, 1 tsp cumin powered, 1 tbsp turmeric, I oxo cube, half a litre of water. Salt and pepper to taste

1 cook is planning to make this

Anastasia @cook_9244704

A very simple, fragrant, fresh light curry for a summer supper or cold for a summer salad.
Freshly picked courgette from my garden is the start of the show.

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Ingredients

4 servings

Tin chickpeas (drained and rinsed)
4 medium sized mushrooms
1 red pepper
1 large courgette
1 onion
to taste garlic
Spices: half tsp cumin seeds, 1 tsp garam masala, half tsp coriander seeds, 1 tsp cumin powered, 1 tbsp turmeric, I oxo cube, half a litre of water. Salt and pepper to taste

Cooking Instructions

1

Heat a tablespoon of oil in a large wok style pan. Add the spices and cook on low for a few minutes.
2

Chop the vegetables and add to the pan. Stir fry for 10 minutes on medium heat.
3

Add the drained and rinsed chickpeas. Add the stock cube and a little water. Simmer on low for a further 10 minutes until the chickpeas soften and absorb the flavours.
4

Enjoy!