Indian Chickpea Curry

Name: Indian Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 tbsp grapeseed oil; 2 yellow onions; 1 tsp mustard seeds; 0.5 tsp fenugreek leaves; 2 tsp brown sugar; 1 tsp fresh ginger; 2 garlic cloves; 2 tsp ground cayenne pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 cup canned diced tomato; 0.5 tsp garam masala; 1 cup vegetable stock; 2 can chickpeas (398 ml); 3 tbsp fresh coriander; salt & pepper

Chickpeas, coriander and tomato simmered on the stove and spiced with mustard seeds and fenugreek for a Pakistani curry. Serve with rice, naan bread and mango chutney.

30 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Heat oil in a large skillet over high heat, add onions and fry until golden. Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.
5 min
2
Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened. Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.
3
Serve hot with rice, naan bread and mango chutney.