How To Make Chickpea Curry

How To Make Chickpea Curry

Chickpeas are a diverse pulse used in many different culinary cultures. In this step-by-step guide, Paul Mulvenna-Pegrum, head chef at the George Inn at Old Oxted, shows you how to make a delicious and customisable chickpea curry.

INGREDIENTS

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RECIPE

Serves
4
Prep =
40m
Total =
40m

You Will Need

  • 1 vegetable oil
  • 800 g tinned chickpeas
  • 2 onions, chopped
  • 1 small piece of ginger
  • 3 cloves of garlic, chopped
  • 200 g tinned tomatoes
  • 1/2 cups (120ml) natural yoghurt
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala

Method

Heat the vegetable oil in a pan and add the cumin seeds. As they start to pop add the onions and the spices, followed by the garlic. Mix these together well and let them fry.

Add the chickpeas, tomatoes and yoghurt and stir together, bringing to a boil before leaving to simmer for 20-25 minutes to cook and thicken. Serve on its own or as a side dish with rice and naan bread.