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Curried chickpeas

Serve this side as part of an Indian meal for a healthy bit of spice

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 150
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 3
  • Protein 6
  • Fat 8
  • Fibre 3
  • Salt 0.35

Nutrition per serving

  • Calories 150
  • Carbohydrates 15
  • Saturated Fat 1
  • Sugar 3
  • Protein 6
  • Fat 8
  • Fibre 3
  • Salt 0.35

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 red chillies, deseeded and chopped
  • 1 clove
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ tsp ground turmeric
  • 2 garlic cloves, finely chopped
  • 400g can chickpeas, rinsed and drained
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 small tomatoes, chopped
  • 1 tbsp chopped coriander

Method

  1. Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

  2. Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

  3. Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

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