Chickpea curry

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 tablespoon ghee or vegetable oil

2 onions, finely sliced

4 garliccloves, crushed

1 teaspoon chilli powder

1 teaspoon sea salt

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

2 × 425 g (15 oz) tins chickpeas, drained and rinsed

400 g (14 oz) tin chopped tomatoes

1 teaspoon garam masala


1. Heat the ghee in a saucepan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.

2. Add the chilli powder, salt, turmeric, paprika, cumin and coriander and cook, stirring, for 1 minute.

3. Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.

4. Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.