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Chickpea Curry

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Chickpea Curry

This is another one of our most popular recipes. I think it's because chickpeas are such a fantastic ingredient, they have a lovely nutty flavour and are a good source of zinc and protein - and used liberally in Indian cuisine.This recipe is a firm favourite and is really hearty - the perfect winter warmer.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

Medium/Hot

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This recipe features

Ingredients

  • 400g cooked chickpeas
  • 1 tsp garlic purée
  • 100g onion, chopped
  • ½ tsp cumin seeds
  • 2 tbsp Patak's Madras Paste
  • 150g chopped tomatoes
  •  ½ tsp cumin powder
  • salt to taste
  • pinch of sugar
  • ½ green chilli, chopped (optional)
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil
  • juice of half a lemon

Methods

  1. Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
  2. Add the garlic purée, Patak's Madras Paste, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
  3. Add the chopped tomatoes, stir well and cook for a further 5-8 mins, then add the chick peas. Cook for a further 5 minutes until the chickpeas are heated through.
  4. Adjust the seasoningand add the sugar and lemon juice.Add the fresh coriander, reserving a little for garnish.

Complement this dish with these products:

Plain Chapattis

Mango Chutney

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