Chickpea Curry

Name: Chickpea Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 400 g (14 oz) can chickpeas, drained and rinsed; 60 ml (4 tbsp) vegetable oil; 4 cm (1½ in) fresh root ginger, peeled and finely chopped; 1 tsp tomato purée, optional; 2 green chillies, seeded and finely shredded; 1 small red onion, finely diced; 1 large onion, diced; 300 g (10½ oz) ripe tomatoes, skinned, seeded, and chopped; ½ tsp garam masala; juice of 2 limes; ¾ tsp turmeric; ½ tsp chilli powder; 2 tsp ground pomegranate powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

As children we always knew when there were chickpeas for dinner from the hissing and spluttering noise from the pressure cooker — this is my mother’s classic recipe.

Ingredients

60 ml (4 tbsp) vegetable oil
1 large onion, diced

Asia
India
Dinner
Vegan
Gluten-free

Method

Heat the oil in a large saucepan over a low heat. Add the onion and ginger and soften, without colouring, for 5 minutes.
Turn up the heat a tad and fry until the onion becomes golden at the edges. Stir in the turmeric, garam masala, and chilli powder. Fry for another 30 seconds to cook the spices.
Add the tomatoes - if they are not as ripe as you woul