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Chickpeas with fresh curry leaves by Shai Ayoub

Chickpeas are fabulous. I love any chickpea curry and they make great budget meals to eat with some boiled rice, roti, pitta bread, paratha anything you like really. At less than a pound for a can you can’t go wrong.

Here I have used fresh curry leaves and I am frying the onions in fresh curry leaves, ginger garlic paste, cumin seeds, home made dhaniya powder, Kashmiri chilli powder, paprika, turmeric, salt and home made garam masala.

I’ve used tomato passata here and just add the quantity by eye to my liking. There is hard and fast rule when it comes to quantities. Use your recipe as a guide and adapt it to your liking. If you prefer more tomato based a curries then use more tomato.

If the quantity of oil seems excessive to you use less. Or use it to cook the dish then scoop it out and reuse it for your next curry. Do what works for you. It is your curry.

Anyway I woke up craving spicy chickpeas with parathas so I’m going to enjoy just that on my day off. Have a good day all ☺️🙏🏽


1/2 cup sunflower or vegetable oil

A pinch asafoetida

1 tsp cumin seeds

5-8 fresh curry leaves

1 tbsp ginger garlic paste

2 finely sliced onions

1 tsp the curry club home cooking kashmiri chilli powder

1/4 tsp turmeric

1 tbsp the curry club home cooking home made dhaniya powder

1 tsp cumin powder

Salt to taste

1 tsp paprika

200g tomato passata / a couple fresh tomatoes or chopped tomatoes whichever you prefer

1 to 2 cans chickpeas

1/2 tsp the curry club home cooking home made garam masala


Heat the oil in a utensil

Add pinch asafoetida

Add the cumin seeds

Add the curry leaves careful with the oil spluttering.

Add the ginger garlic paste and careful with splutter

Add the onion’s and fry until lightly golden and caramelised

Add the powdered spices

Add tomatoes and cook until the oil leaves sides 5 minutes

Add the chickpeas and it’s water

Mix well

Bring to boil then let simmer 20-30 mins

Sprinkle the garam masala

Enjoy with roti or rice


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