Chickpea Masala
Chickpea Masala



  • 1 tbsp oil
  • 2 sliced onions
  • 1 tbsp chopped ginger
  • 2 crushed garlic cloves
  • 1 green chilli, thinly sliced
  • ½ tsp each of cumin seeds, mustard seeds, garam masala and turmeric
  • 1 tsp ground coriander
  • 400g tin of chickpeas, drained
  • 4 tomatoes, cut into wedges
  • 2 tsp veg stock powder
  • Cooked rice, to serve
  • Raita, to serve
  • Pomegranate seeds, to serve
  • Heat the oil in a large pan, and gently cook the onions, garlic, ginger and chilli for 15 mins. Add the spices and chickpeas - along with the liquid from the can and ¾ of a can of water - the tomatoes and veg stock powder. Simmer for 10 mins, then roughly mash and serve with rice, pomegranate seeds and raita.
35 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box