Chickpea Masala




24 hours


3 hours

Is there anything better than a delicious meal that’s easy to make? You’ll be surprised at what a little help from Patak’s® can do!


Mild Curry Sauce


  • 1 ½ cup dried chickpeas
  • 2 bags of black tea
  • 8 ½ cups water
  • 2 black cardamom pods (optional)
  • 5 green cardamom pods
  • 1 bay leaf
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 clove garlic, finely chopped
  • ¾ piece of ginger, finely chopped
  • ½ green chili, chopped (optional)
  • 1 large onion, finely chopped
  • 1 cup Patak’s® Mild Curry Cooking Sauce
  • 3 tomatoes, chopped
  • Pinch of sugar
  • 2 tbsp plain Greek yogurt
  • Juice of half a lime
  • Salt and ground black pepper, to taste
  • Fresh coriander, chopped (garnish)


  1. Place the chickpeas and tea bags in the water, cover and soak overnight.
  2. Remove the tea bags and cook the chickpeas in the soaking liquid, adding the black cardamom pods, green cardamom pods and bay leaf.
  3. Cover and simmer on low heat for 1 to 2 hours, until the chickpeas are cooked.
  4. Skim off any foam that has formed on the surface.
  5. Drain the chickpeas and reserve the cooking liquid. Discard the spices.
  6. In a pan, heat the oil on medium and add the cumin seeds.
  7. Once they begin to sizzle, add the garlic, ginger and green chili (if using).
  8. Sauté for 1 min before adding the onions. Cook for 5 min or until golden.
  9. Stir in the Patak’s® Mild Curry Cooking Sauce. If the mixture starts to stick to the pan, add some of the reserved cooking liquid.
  10. After 3 min, add the tomatoes and sugar.  Cook for 5 min and add the cooked chickpeas.
  11. Add ½ cup of the reserved cooking liquid, cover and cook for 10 min.
  12. Adjust the seasoning. Remove from heat, stir in the yogurt and the lime juice.
  13. Garnish with coriander and serve hot.


This tastes great with tinned cooked chickpeas as well. Simply boil a tea bag in 600ml (1 pint) of hot water and use this water as your cooking liquid. You will need two (400g) cans of chickpeas.