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Chickpea Curry

4-person serving


  • 2 onions
  • 4 cloves garlic
  • 2 tbsp oil
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 3 tbsp chopped fresh coriander
  • 2 * 440g cans chickpea, drained
  • 440g canned tomato dices
  • 1 tsp gram masala
  • 1 tsp fish sauce


  1. Slice onions finely and crush garlic. Heat oil in a pan. Add onion and garlic to pan and cook over medium heat, stirring until soft.
  2. Add the chili powder, salt, turmeric, paprika, cumin, fish sauce. Stir over heat for 1 minute.
  3. Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat for 20 minutes, stirring occasionally. Stir in gram masala and coriander. Simmer, covered for another 10 minutes. This curry makes a delicious meal wrapped inside chapattis or nann bread.
Syi Lwin

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