Ingredients
Main Ingredients
Spices
Liquid
To Finish
Method
A classic North Indian chickpea curry featuring tender chickpeas in a rich, spiced tomato and onion sauce. Perfect served with basmati rice, naan, or chapatis.
Step 1: Cook the Onions
Heat the vegetable oil in a large saucepan over medium heat.
Add the diced onions.
Cook for 10 to 12 minutes, stirring regularly, until softened and golden brown.
Step 2: Add Garlic, Ginger and Chilli
Add the garlic, ginger and green chillies.
Cook for 1 minute, stirring continuously, until fragrant.
Step 3: Toast the Spices
Add the ground cumin, ground coriander, turmeric, Kashmiri chilli powder and paprika.
Stir continuously for 30 seconds to lightly toast the spices.
Step 4: Build the Sauce
Add the tomato purée and cook for 1 minute.
Stir in the chopped tomatoes.
Cook for 5 to 7 minutes until the tomatoes begin to break down and the sauce thickens slightly.
Step 5: Add the Chickpeas
Add the drained chickpeas.
Pour in the water.
Add the salt.
Stir well to combine.
Step 6: Simmer
Bring the mixture to a gentle simmer.
Reduce the heat to low.
Cook uncovered for 20 to 25 minutes, stirring occasionally.
Lightly mash a small portion of the chickpeas against the side of the pan to help thicken the sauce.
Step 7: Finish the Curry
Stir in the garam masala.
Add the lemon juice.
Stir through the fresh coriander.
Simmer for a further 2 minutes.
Step 8: Serve
Taste and adjust seasoning if required.
Serve hot with basmati rice, naan bread or chapatis.
Serving Suggestions
Steamed basmati rice
Garlic naan
Chapatis
Onion salad
Cucumber raita
