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Chickpea Curry

Our Chickpea Curry is quick, easy and loaded with flavour - chilli, garlic and 11 punchy spices from our Madras Paste Pot. There really is nothing more satisfying than this warming dish!

2 out of 3 Difficulty
3 out of 3 spice levels Hot
30 mins Preparation

Ingredients

Serves 4 people

  • 400g cooked chickpeas
  • 1 tsp garlic purée
  • 1 large onion, chopped
  • 1/2 tsp cumin seeds
  • 1 Patak's Madras Paste Pot
  • 150g chopped tomatoes
  • 1/2 tsp cumin powder
  • Salt to taste
  • 1/2 green chilli, chopped (optional)
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp vegetable oil
  • Juice of half a lemon

Method

  1. Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
  2. Add the garlic purée, Patak's Madras Paste Pot, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
  3. Add the chopped tomatoes, stir well and cook for a further 5-8 mins, then add the chick peas. Cook for a further 5 minutes until the chickpeas are heated through.
  4. Adjust the seasoning and add the lemon juice.Add the fresh coriander, reserving a little for garnish.


Slow Cooker Method:

  1. Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
  2. Add the Patak's Madras Spice Pastes and sauté for a further one minute.
  3. Add the tomatoes and cook for a further 1 minute.
  4. Add the cooked chick peas and water and mix well. Transfer to your slow cooker and cook on high for 1½ - 2 hours.
  5. Garnish with the chopped coriander and serve with warm Patak's Chapattis.
  • Serves 4 people

    • 400g cooked chickpeas
    • 1 tsp garlic purée
    • 1 large onion, chopped
    • 1/2 tsp cumin seeds
    • 1 Patak's Madras Paste Pot
    • 150g chopped tomatoes
    • 1/2 tsp cumin powder
    • Salt to taste
    • 1/2 green chilli, chopped (optional)
    • 2 tbsp fresh coriander, chopped
    • 2 tbsp vegetable oil
    • Juice of half a lemon
    1. Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
    2. Add the garlic purée, Patak's Madras Paste Pot, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
    3. Add the chopped tomatoes, stir well and cook for a further 5-8 mins, then add the chick peas. Cook for a further 5 minutes until the chickpeas are heated through.
    4. Adjust the seasoning and add the lemon juice.Add the fresh coriander, reserving a little for garnish.


    Slow Cooker Method:

    1. Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
    2. Add the Patak's Madras Spice Pastes and sauté for a further one minute.
    3. Add the tomatoes and cook for a further 1 minute.
    4. Add the cooked chick peas and water and mix well. Transfer to your slow cooker and cook on high for 1½ - 2 hours.
    5. Garnish with the chopped coriander and serve with warm Patak's Chapattis.