Chickpea and Pomegranate Curry

Charmaine Lu -

  • 300g dried chickpeas, soaked overnight
  • 2 tbsp oil
  • 2 chopped onions
  • 3cm piece of ginger, grated
  • 1.5 tsp cumin seeds
  • 1 cinnamon stick
  • 2 lightly crushed cardamom pods
  • 1 green chilli, finely chopped
  • 1 tsp salt
  • 1 tbsp pomegranate molasses
  • 1 tsp garam masala
  • Squeeze of lemon
  • 50g pomegranate seeds
  • Chopped coriander leaves
  • Add the drained chickpeas to a saucepan and cover with water. Simmer for 45 mins or until nice and tender, then drain again and set aside. Meanwhile, heat the oil in a saucepan and add the onions. Fry until softened, then stir in the ginger, chilli, spices and a pinch of salt.
  • Stir the chickpeas into the onion mixture, along with the pomegranate molasses, garam masala and a squeeze of lemon. Pick out the whole spices, garnish with coriander and serve with pomegranate seeds scattered over the top.
90 mins
4 serving