Chickpea curry

If you love hot food and curries then you will definitely enjoy this. For a meatless meal it really went down well, it had the right amount of heat. You can serve it with some white rice or tortilla cups, as a snack or starters. Enjoy! 


Vegetable oil 

1 onion, chopped

1/4 yellow pepper, chopped

1 tsp/ 5 ml garlic, minced

1 tbsp/ 15 ml cumin

1 tsp/ 5 ml salt 

2 jalapeño peppers, sliced

1 tsp/ 5 ml turmeric 

1 tsp/ 5 ml curry powder

4 tomatoes, finely chopped/ 1 can tinned tomatoes

1 tsp/ 5 ml brown sugar

1 tsp/ 5 ml lemon juice

1 tsp/ 5 ml garam masala

1 tsp/ 5 ml paprika

2 tbsp/ 30 ml tomato paste 

1 can chickpeas, drained

Cocktail tortilla wraps, for serving

White rice, for serving


Heat a medium pot over a medium heat. Once hot add oil, onions, peppers and garlic. Sauté the onions until softened. Then add the cumin and salt.

Add the jalapeños,turmeric, curry powder and tomatoes (boil the tomatoes beforehand, peel the skins and chop finely). Add brown sugar and a squeeze of lemon juice to the curry as it cooks. 

Lastly add the garam masala, paprika and tomato paste. Then stir in the chickpeas.

Allow to simmer for a few minutes then remove from heat. 

Garnish with jalapeño slices. 

Tortilla cups

Preheat the oven to 180C. Press the cocktail tortilla wraps into a muffin pan to form cup shapes. 

Bake till crisp and golden brown. Remove from oven and serve with chickpeas curry. 


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