Chick Pea Curry (Video)

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper


  • Oil
  • 1 tsp cumin seeds
  • 1 onion, sliced/diced
  • 1 tbsp Madras Curry Paste (or Tikka Masala Paste for less heat)
  • Water
  • ½ tsp ground cumin powder
  • 1 tsp garlic puree or chopped
  • 1 green chilli, sliced
  • 1 tomato, chopped
  • 1 tin of chick peas
  • Pinch of sugar
  • Pinch of salt
  • ½ juice of a lemon
  • Coriander
  • Extra: Naan Bread


  1. Put some oil in the pan and add in cumin seeds. When they start sizzling, add onion.
  2. Once golden brown, add Madras Curry Paste or Tikka Masala Paste.
  3. Sprinkle with water so the spices don't burn.
  4. Add ground cumin powder, garlic and chilli.
  5. Once the oil separates to the surface, add tomato.
  6. When tomatoes are cooked, add chick peas and stir well.
  7. If you want it more saucy, keep adding water.
  8. To test if chick peas are cooked, squeeze one between your fingers – it should break open and be warm on the inside.
  9. Once chick peas are cooked, add a pinch of sugar and a pinch of salt, and squeeze in lemon juice.
  10. Stir in handful of roughly chopped coriander
  11. To serve: Alongside naan bread