Chickpeas Curry


Cooking Time:  20 minutes

Serves: 2


  • 1 tin of Chickpeas
  •  long ginger, finely chopped
  • 1 tsp cumin seeds
  • 2 oz pasata or half tin of chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 1 tsp salt
  • 2 garlic cloves, sliced
  • 2 fresh green chillies, freshly chopped
  • 4 tbsp sunflower or vegetable oil


  1. Heat oil in a saucepan.  Add cumin seeds and fry till they start to change colour and start jumping up and down..
  2. Add ginger, garlic paste and green chillies.  Cover and cook for 2 minutes on a medium flame.
  3. Add all the powders and pasata or chopped tomatoes, cover and cook for 3-4 minutes on a medium flame.
  4. Drain the Chickpeas from the can and wash thoroughly.  Add to pan with salt
  5. Add enough water to get a nice sauce by breaking part of the chick peas with the ladle- to get consistency on the sauce and boil for about 5 minutes.
  6. Sprinkle garam masala and simmer for 5 minutes.
  7. Serve hot on a bed of basmati rice.

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