Chickpea curry

A delicious vegetarian side dish, high in protein and full of flavour.


Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: Serves 8

Cuisine: Indian


  • Garam masala 1/2 Tsp
  • Coriander Bunch
  • Onion 2
  • Chickpeas 400g Can
  • Green chilli 2
  • Sunflower oil 2 Tbsp
  • Mustard seeds 1 Tsp
  • Asafoetida 1 Tsp
  • Tinned tomatoes 200g
  • Chilli powder 1 Tsp
  • Turmeric 1 Tsp
  • Dhana jeera 1 Tsp
  • Sugar 1 Tsp


  1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chilli. 
  2. Heat the oil in a saucepan over a medium heat and add the mustard seeds, when they start crackling add the asafoetida. Stir in the onions and fry until for 2-3 minutes. 
  3. Add the tinned tomatoes, then cook for another five minutes before adding the ginger, garlic, green chilli, chilli powder, dhana jeera, sugar, and a pinch of salt. Keep stirring and cook for further five minutes. 
  4. Sir 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 5-7 minutes.
  5. Finely chop the coriander then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

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