Chickpea Curry


1 tin KTC chickpeas
2 tbs KTC vegetable oil
1 medium chopped onion
½ tin KTC chopped tomatoes
2 tsp KTC minced ginger & garlic paste
2 Fresh green chillies slit lengthwise
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala powder
¼ tsp turmeric powder
½ tsp chilli powder
2 tsp chopped fresh coriander leaves
Salt to taste


  1. Heat vegetable oil in a pan. Saute the onions till transparent. In the meantime drain the water from the can of chickpeas
  2. Wash the chickpeas 2 or 3 times with cold running water, drain and keep aside
  3. When the onions have become translucent, add the tomatoes and sauté until softened.
  4. Add the ginger and garlic paste, green chillies and all the powders. Fry for two minutes.
  5. Add the chickpeas. Fry for 2 minutes.
  6. Add a cup of water and salt and simmer on a low heat for 7 – 8 minutes.

Garnish with chopped coriander leaves. Serve hot with batura, rice or naan bread.

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