A delicous recipe for Chickpea Curry.


  1. Soak 220g of chickpeas overnight. Drain, rinse and place in a pot with 1 clove of garlic, cover with water. Bring to boil & Simmer for 45 minutes or until soft. Drain from the pot while keeping 1/2 cup of the liquid as your stock.
  2. Heat 4 tbsp Persian Ghee/oil in a saucepan. Then add 2 finely chopped onions, 2 cloves of garlic and 1 tsp finely chopped ginger. Add chilli if desired.
  3. Cook until the mixture is translucent.
  4. Add 1 tbsp of Channa Masala blend, saute for 2-3 minutes until fragrant.
  5. Then add 400g of freshly chopped Roma Tomato (or in tin) and 1 Tbsp tomato paste. Mix well.
  6. Return the chickpea stock to the pot along with 1 cup of hot water and another tablespoon of Channa Masala blend.
  7. Bring to boil for 3-5 minutes. Then transfer the cooked chickpeas to the saucepan.
  8. Season well and cook on low heat for at least 30 minutes until the mixture is thickened.
  9. Optional: 10 minutes prior to turning off the heat, add 2 tbsp of cream.

Garnish with fresh coriander leaves and finely sliced shallots/chillies and serve on Persian Cumin rice.


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