This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
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!
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
- 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.
- Add the garlic purée, Patak's Madras Paste Pot, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
- 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.
- Adjust the seasoning and add the lemon juice.Add the fresh coriander, reserving a little for garnish.
Slow Cooker Method:
- Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
- Add the Patak's Madras Spice Pastes and sauté for a further one minute.
- Add the tomatoes and cook for a further 1 minute.
- Add the cooked chick peas and water and mix well. Transfer to your slow cooker and cook on high for 1½ - 2 hours.
- 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
-
- 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.
- Add the garlic purée, Patak's Madras Paste Pot, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
- 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.
- Adjust the seasoning and add the lemon juice.Add the fresh coriander, reserving a little for garnish.
Slow Cooker Method:
- Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
- Add the Patak's Madras Spice Pastes and sauté for a further one minute.
- Add the tomatoes and cook for a further 1 minute.
- Add the cooked chick peas and water and mix well. Transfer to your slow cooker and cook on high for 1½ - 2 hours.
- Garnish with the chopped coriander and serve with warm Patak's Chapattis.
