Chick Pea Curry


I love making chick peas with spices. Chick peas is a good source of protein. It has a vibrant taste and it goes well either rice or wraps.  You can make this dish one day in advance.  Curry is always  best the next day.


2 chopped onions

4 crushed cloves of garlic

1 tbsp.. olive oil

1 tsp chill powder

1 teaspoon salt

1 tsp. turmeric

1 tsp. paprika

1 tbsp. ground cumin

1 tbsp. ground coriander

1 tsp. garam masala

2×400 g can chick peas drained

400g canned tomatoes



Heat the oil in a pan and add the chopped onions.  Cook onions for 5 minutes or until soft.

Add the garlic, cook for 30 seconds and add all the spices.  Cook for a few seconds or until fragrant.

Add the tomatoes and chickpeas in the spices and coat. Reduce the heat to low and simmer for 20 minutes,  Stir occasionally to prevent the sauce sticking to the bottom.


Serves 4


Try these vegetarian dishes


Pea and Potato Curry