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Curried Chickpeas

A simple and delicious chickpea side dish from Rafi's book '85 Classic Indian Recipes'.

Suitable for vegetarians

Curried Chickpeas


  1. 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.
  2. Add the drained chickpeas, chillies, ginger, coriander leaves and tomatoes, then toss well and leave to simmer for 5 minutes.
  3. 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.