Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
A pan of chickpea curry with a spoon

Chickpea curry

A pan of chickpea curry with a spoon

35 mins

Not Too Tricky

serves 8

nutrition per serving

149

Calories


6.3g

Fat


0.8g

Saturates


4.7g

Sugars


0.1g

Salt


5.8g

Protein


16.3g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Dinu and Rena Patel

Ingredients

2 medium onions

1 x 400g tin chickpeas

1-2 fresh green chillies

2 tablespoons sunflower oil

1 teaspoon mustard seeds

½ teaspoon asafoetida

½ x 400g tin of tomatoes

1 teaspoon fresh ginger paste

1 teaspoon garlic paste

1 teaspoon green chilli paste

½ teaspoon red chilli powder

1 teaspoon turmeric

1 teaspoon dhana jeera powder

optional: 1-2 teaspoon sugar

a few sprigs of fresh coriander

½ teaspoon garam masala

Method

  1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
  2. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
  3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
  4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
  5. Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

Tags

Recipes you may like

related features