Curried Chickpeas

Curried Chickpeas
This dish is delicious served on its own or as part of an indian meal.
  • 4 cups cooked chickpeas
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tablespoon butter
  • 1 Teaspoon fresh ginger, grated
  • 1 Teaspoon Turmeric
  • 1 Teaspoon ground cumin
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ground cloves
  • ¼-1/2 teaspoon chilli powder
  • 425g can of whole tomatoes
  • 1 Teaspoon salt
  • Sugar (Optional)
  1. Soak 1½ cups of dried chickpeas in water overnight, then boil for 2 hours (or until tender)and drain. Alternatively you could use 4 cups of canned chickpeas, drained.
  2. In a large pot, cook the onion and garlic in butter until transparent, then stir in the seasonings (turmeric, cumin, cinnamon, cloves and chilli) and cook for a few minutes longer.
  3. Add the tomatoes, then the chickpeas and cook gently for about 15 minutes.
  4. Stir and break up slightly with a potato masher to thicken the mixture, if you'd like. Add salt and a little sugar to taste.
  5. Serve with rice or a green salad.
  6. Total time: 40 min


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