Chick Peas & Curry

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Chichpeas & curry recipe: dish features a simmering mixture of new potatoes, 
chickpeas, tomatoes and eggs in a mild curry sauce - a fun family meal.

3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground paprika
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
3 tbsp. tomato puree
8 oz. chickpeas
2 cups canned tomatoes, diced
2 tbsp. new potatoes, skins on and halved
2 cups chicken stock
8 boiled eggs, halved

Cooked Thai or Basmati rice to serve

Salad to serve

Naan bread or chapatis to serve

Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.

Add potatoes. Dry fry for 4 minutes until tender. Add chickpeas, tomatoes and stock. Bring to a boil. Simmer vigorously for 20 minutes until chickpeas are tender and vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Add egg halves and simmer gently for 3 minutes. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
Serves 4.

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