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Chickpea And Egg Curry By Shai Ayoub

Updated: Feb 14, 2021

Chickpea and Egg Curry

I adore chickpeas anyway and this combination pairs together rather well.


3-4 eggs

1to 2 cans chickpeas 400g each

1/2 cup ghee or vegetable oil

1 large onion pureed using a hand blender

200 g tomato passata

1 tbsp ginger garlic paste

whole spices - 1 Black Cardamon, 1 tsp cumin seeds, 1 cinnamon stick,

dry spices - 1 tsp red chilli powder, 1/2 tsp red chilli flakes, 1/2 tsp turmeric, 1 tbsp crushed coriander seeds, 1/2 tsp coarse black pepper, salt to taste

2 to 3 tbsp lightly beaten plain yoghurt

3 green chillies

fresh coriander


1. Hard Boil 3 to 4 eggs and put aside.

2. I used once can chick peas so I puréed one onion and two tomatoes separately.

3. Heat half a cup ghee/ vegetable oil.

4. Add the whole spices and cook one minute.

5. Add the pureed onion and lightly brown.

6. Add the ginger garlic paste and cook 1 minute.

7. Add the dry spices stir one minute be careful not to burn the spices so reduce the heat if required.

8. Add the chopped tomatoes and cook 5 minute until the oil leaves the sides.

9. Add a couple of tbsp of lightly beaten plain yoghurt and mix well until yoghurt starts evaporating this takes a few minutes.

10. Add the chickpeas mix well add 3 green chillies whole, one cup water and cook 5/10 minutes with the lid on on moderate heat.

11. Add the boiled eggs and cook covered a further 5 minutes.

Garnish with fresh coriander if you prefer


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