Spiced Chickpea Curry



  • 1 tin chickpeas or 250g dried chickpeas soaked over night in plenty of water. 
  • 3 tbsp sunflower oil
  • 1 medium onion thinly sliced
  • 3 green cardamom pods (slightly cracked open)
  • 1 heaped tsp coarsely ground cumin seeds
  • 1 tsp mango powder (Amchoor) or 1/2 a lemon juice
  • 2 tsp Magic Masala 
  • 90gms roughly chopped tomatoes
  • pinch of salt to taste
  • Fresh chopped coriander   


  • Dried Chickpeas - drain the water add to a pan with fresh water (1.5ltrs), bring to boil, simmer and cook for 1.5 hrs until tender. Keep 800mls for cooking later. 
  • Tinned Chickpeas - drain away the liquid from the tin. 
  • Heat the oil on a medium heat, then fry the onions until soft and start to change to a soft yellow colour. 
  • Add cardamom pods and fry for a minute. 
  • Then add the ground cumin seeds and Amchoor or lemon and stir well until the cumin turns a warm brown colour. Be careful not to burn. 
  • Now add the Magic Masala Paste and stir.
  • Here you will start to smell the aroma. Add a splash of water if the spices begin to stick to the bottom of the pan. 
  • Add the tomatoes and fry on medium heat for 5 mins. As they start to soften mash them with the back of a spoon. 
  • Add the chick peas and stir into the masala, frying for 4-5 mins. 
  • Now add 800mls reserved water from the boiled chickpea or if using the tinned chickpeas just add a 800mls of water. Simmer for 20-25 mins. 
  • Stir the peas halfway through cooking and mash some peas with the back of your spoon to make the gravy thicker. 
  • Garnish with fresh coriander.

          Served here with thinly sliced red onion in vinegar and rice or nan. 
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