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Chickpea curry


2 medium onions
1 x 400 g tin chickpeas
1-2 fresh green chillies
2 tablespoons sunflower oil
1 teaspoon mustard seeds
½ teaspoon asafoetida
1-2 teaspoon sugar , optional
½ x 400 g tin of tomatoes
1 teaspoon fresh ginger paste
1 teaspoon garlic paste
1 teaspoon green chilli paste
1 teaspoon red chilli powder
1 teaspoon turmeric
1 teaspoon dhana jeera powder
1-2 teaspoon sugar , optional
a few sprigs of fresh coriander
½ teaspoon garam masala


Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.

Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.

Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.

Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.

Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

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