Highly addictive Indian chickpea curry

    1 hour 5 min

    This recipe makes a delicious chickpea curry. There are quite a lot of ingredients here but I highly recommend giving it a try. This one always goes down well with guests. If you like it a bit hotter just add a couple more chillies.


    West Midlands, England, UK
    23 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 3 medium onions, finely chopped
    • 4 garlic cloves, crushed
    • 2 teaspoons ground cumin
    • 2 teaspoons mustard seeds
    • 1 1/2 teaspoons salt
    • 3 to 4 green finger chillies, finely chopped
    • 1 teaspoon ground ginger
    • 1 (400g) tin chopped tomatoes
    • 2 teaspoons paprika
    • 2 teaspoons ground fenugreek
    • 2 teaspoons turmeric
    • 3 (400g) tins chickpeas
    • 2 teaspoons garam masala

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Put the vegetable oil into a large pan and cook the onions on a medium heat. Add the garlic, cumin, mustard seeds and salt. Brown for 10 to 15 minutes, stirring every couple of minutes.
    2. Once browned, add chillies and ginger. Cook and stir for 2 to 3 minutes.
    3. Turn down the heat and add chopped tomatoes, paprika, fenugreek and turmeric. Mix well and heat for 2 minutes with the lid on. This will break down the tomatoes.
    4. Add drained chickpeas to the pan and cook uncovered for 5 minutes at a medium heat.
    5. Pour in 1 pint of water and 1 teaspoon of the garam masala and stir well, then continue to cook for 35 to 40 minutes over a medium heat till the sauce thickens.
    6. Add the remaining 1 teaspoon of garam masala at the end and stir well. Serve and enjoy.

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    Reviews in English (1)


    I tried this and followed the instructions to the letter. I have to say it wasn't good. I am sorry Tim  -  10 Jan 2018