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Servs 3


800 grams chickpeas (soaked and cooked until tender) or you can use 2 x 400g tins. 2 tbs oil - I use coconut oil 1 large onion finely chopped 1 tsp minced garlic 1 tsp minced ginger 2 small tomatoes finely chopped 1.5 tsp Kashmiri red chilli powder 1/4 tsp turmeric powder 1/2 tsp ground cumin 1 tsp garam masala Salt to taste 1.5 cups water Chopped cilantro for garnish


1. In a medium-sized pan, add the oil on medium-high heat. Add the chopped onion and fry until golden brown.

2. Add the ginger, garlic, chilli, turmeric, garam masala, ground cumin, and saute on medium heat for a minute. Now add the tomatoes and cook for 3-5 minutes until they have cooked through. Add a little water if needed.

3. Add the chickpeas and cook on high heat for a few minutes. Add 1.5 cups of water and reduce the heat to medium to low, cover the pot and cook for about 15-20 minutes stirring occasionally.

4. Now remove the lid, and cook on high heat for 2-3 minutes until you can see the oil separating from the curry. Garnish with chopped cilantro and serve. Serve with rice, roti or nan.


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