Chickpea Curry

I would give this curry a mild to medium heat rating depending on the length and strength of your green chilli. This is my version of a Rick Stein recipe. Its a version that you can eat without fear of giving your throat a third degree burn. You can make work for yourself by using dried chickpeas and soaking them overnight if you like but the canned option doesnโ€™t compromise the taste.

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Chickpea Curry ๐ŸŒถ๐ŸŒถ
Votes: 1
Rating: 5
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Cuisine Indian, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Indian, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oil in a heavy pan and saute the onion on gentle heat for 10 minutes. Add the garlic, green chilli and ginger and fry for two minutes. Then add the cumin, coriander powder, chilli powder and turmeric and fry for 1 minute.
  2. Add the tomatoes, salt and chickpeas (including the liquid in the can) . Top up with water if necessary to just cover. Bring to the boil and simmer covered for 45 minutes to an hour.
  3. Lastly, add the lemon juice and garam masala just before serving. Serve sprinkled with coriander leaves
Recipe Notes

Kashmiri Chilli powder is available in Indian supermarkets.

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