Curried Chickpeas
A simple and delicious chickpea side dish from Rafi's book '85 Classic Indian Recipes'.
Instructions
- Heat the vegetable oil in a saucepan and fry the cumin powder, coriander powder, turmeric, flour paste, salt, and sugar until the oil has separated.
- Add the drained chickpeas, chillies, ginger, coriander leaves and tomatoes, then toss well and leave to simmer for 5 minutes.
- Serve alongside your favourite curry. Enjoy!
This dish can always be made milder by adding the chillies whole or removing them from the recipe entirely.