(suitable for Vegetarian or Vegan)


  • 200 g dried chickpeas, soaked overnight and cooked or a large tin chickpeas  (400 g)
  • 2 small onions, finely chopped
  • 4 cloves of garlic, pureed
  • 1-inch fresh ginger, pureed
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp chilli powder (or one fresh chilli chopped)
  • 1 fresh tomato, finely chopped
  • 1/3 tsp salt or to taste
  • 1½ tbs vegetable oil
  • Chopped coriander to finish


  1. Mix all the spices, salt, onion, garlic, ginger and tomato with water, enough to make a thick paste.
  2. Heat oil in a pan over a medium heat, add the paste and cook, stirring so it doesn’t catch, until the oil leaves the side of the pan
  3. Add chickpeas, stir and cook for about I minute on medium heat.
  4. Add 125 ml of water (add more if needed) to make a gravy
  5. Cook for 4 – 5 minutes, gently smash the chickpeas to thicken the gravy.
  6. Add additional salt if required, sprinkle with the chopped coriander and serve.