Recipes Sides:

Chickpea Curry

Basu Ratnam
Chickpea Curry


Serves 4

  • 3 cups cooked chickpeas (cooked)
  • 2 cups tomatoes (chopped)
  • 2 garlic cloves (chopped)
  • 1 teaspoons red chili powder
  • 2 ½ teaspoons coriander
  • 1 tablespoons salt
  • 1 cup coconut milk

The Prep

  1. Preheat oven to 300 degrees
  2. Put chopped tomatoes and garlic in a pan. Sprinkle on fenugreek leaves.
  3. Cook in the preheated oven for one hour then remove and let the mixture cool.
  4. Put cooled mixture into a blender with red chili powder, salt and coriander. Puree until smooth.
  5. Strain chickpeas and put in a large bowl. Set aside.
  6. Combine pureed mixture with coconut milk in a large pot.
  7. Bring mixture to a boil over medium heat, stirring every 5 minutes so it doesn’t burn.
  8. Pour hot mixture over chickpeas. Serve warm.
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