Called Chaney or Cholay in the homeland.Canned chickpeas are the easiest to use. If you're using dried chickpeas from a packet you have to soak them overnight and soften then in a pressure cooker. Unless you're catering for a party, its not worth the hassle.There are loads of variations on this recipe, today I am going for the simplest version possible.
Ingredients
- 2 cans chickpeas
- 1 can chopped tomatoes
- 4 tbsp ghee or cooking oil
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika powder
- ½ tsp chilli powder optional
Instructions
- First we're going to fry off the spices.
- Heat the oil in a pot on a medium flame.
- Add the coriander, cumin, paprika, turmeric and chilli if using.
- As soon as things start getting sticky or you start choking on the aroma, deglaze by adding a little water.Next add in the canned tomatoes and turn the heat up a little.
- Now add in the salt and pepper
- Fry until the oil start separating, you'll see spots of oil rising to the top after around 10 minutes.
- How drain the chick peas and add to the pot.
- Lid the pot and leave for 30 minutes. Check half way, if its too dry add a little water to get the sauce you prefer.
- Check for salt and enjoy.
If you have any leftover ...
- Chickpea Curry Jacket Potato
- Chickpea Curry Quesadilla
- Chickpea Curry Wrap
- Chickpea Curry Shakshuka
- Chickpea Curry Samosa Chaat
- Chickpea Curry Loaded Fries
Chickpea Curry Jacket Potato Bake a potato until fluffy, split it open, spoon in warm chickpea curry. Add yoghurt, coriander, maybe some chopped chillies. It’s simple, cosy, and uses up even tiny leftovers perfectly.
Chickpea Curry Quesadilla Spread leftover chickpea curry onto a tortilla, add cheese, fold, and pan‑fry until crispy. Slice into triangles. It’s a chickpea‑dilla — ridiculous delicious, and ready in minutes.
Chickpea Curry Wrap Warm leftover curry until thick. Spoon into a tortilla, roti or Lebanese flatbread with lettuce, onions, yoghurt, and lemon. Roll tight and toast the outside. Chickpea burrito vibes…
Chickpea Curry Shakshuka Warm leftover chickpea curry, loosen with a splash of water or stock, crack in eggs, lid it, let them set. Serve with naan or crusty bread. Breakfast, lunch, dinner — all good.
Chickpea Curry Samosa Chaat Warm leftover chickpea curry until thick. Smash a couple of samosas (or even tortilla chips if you’re improvising), spoon the curry over the top, add yoghurt, chutney, onions, coriander, and chat masala if you have it. It becomes a proper street‑food bowl — messy, tangy, crunchy, perfect. Perfect with a hot cup of tea - if you know, you know!
Chickpea Curry Loaded Fries Pour warm chickpea curry over hot fries. That's it, ( oh maybe some crispy fried onions if you have any ) Curry fries but better :)