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Peach and Chickpea Curry

4 serves

20 minutes

Cooking Time:
30 minutes


• 1 can of chickpeas
• 1 can of Del Monte Peach Slices in Juice
• 1 can of chopped tomatoes
• 1 Onion
• 1 fat clove of garlic
• 1 chilli
• 1 rounded tsp cumin (ground or seeds)
• a handful of fresh coriander, finely chopped
• 1 stock cube, veg or chicken


1)First drain your chickpeas and rinse them. Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften. 2)Meanwhile, peel and finely chop the onion and garlic, and chop the chilli. Pour a little oil into a medium, heavy bottomed pan, and add the onion, garlic and chilli, then the cumin, and cook gently on a low heat for a few minutes to soften the onion. 3)Drain the peaches, reserving the juice, and chop into small pieces. Add to the onion mixture in the pan, along with the reserved juice. By this time, the chickpeas should have finished boiling, so remove them from the heat and drain them, and tip them into the peaches-and-onion pan. 4)Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting, and cook gently for 30 minutes. You may need to add a cup of water to the sauce if it starts to get a bit thick. Stir well, and serve.

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