2 medium onions

1 x 400g 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 400g 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

Chickpea Curry Method

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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