Curried Chickpeas

This is not my recipe, but taken off the internet. And as with all receipes, I read it and mess around with the ingredients to make it my own.

Chickpeas have a 101 ways to cook them. Dry, wet, with meats, with spinach, plain. IMG_0242.JPG

This is a great quick, snack-y receipe.

Canned Chickpeas (1 can for 2 people)

One small onion cubed.

Curry Leaves – 5

Mustard Seeds + Splash guard

Dry Red Chillies – 3



Red chilli powder – optional

Chaat Masala

Dried Mango Powder (Amchur)

Oil to fry

1. Drain and rinse canned chickpeas. Par boil the chickpeas in salted water to slightly soften. This is a hard step to gauge. Basically this is to cut down on chickpea cooking time but also they should have enough time to soak up the spices that will follow in the steps below. Drain. Pat dry

2. In a wok, heat oil.  Add mustard seeds ( use your Splash guard here, these little seeds sputter everywhere!) They will crackle and burst.

3. Add the dry red chillies and the curry leaves. Add the onions. Caramelise.

4. Add chickpeas, salt, turmeric powder. Stir around. It can get  dry here, add water little water. Enough to soften the dried bits and to mix the all the spices with the chickpeas. Also enough to create good steam. If the red chillies are not hot enough you can add the chilli powder.

5. Cover the wok and cook on low heat. This step is basically to soften the chickpeas and really soak up the seasoning.

Keep an eye out as mixture tends to dry up super quick. Test the chickpeas and once you are satisfied, cook without cover.

Add the Chaat Masala and Amchur here. This is to add a sweet-tangy kind of bite to the peas.


If the mixture is bit wet, then cook without the lid to evaporate the liquid.

This receipe is pretty dry.

Defintely serve this with whipped up natural yogurt. Seasoned with salt, little bit of sugar and chopped cucumber.

I dont need any bread or rice with this.