Punjabi chickpeas

So I am officially on holiday, well that was the plan. Every morning my dad still gets me up at the crack of dawn to make him breakfast.

Then before he lets me go back to dream land he hints that with all this free time on my hands I can make pies and samosas… oh please, I have a baby JR that seems to sulk whenever I am busying in the kitchen.

It seems that everyone is enjoying my holiday, except me.

I came across this recipe a while back and this is the second time I am making it.

The first was a bit of a flop, because my tins of chickpeas went missing, so since I already had the gravy going, I substituted lentils instead. It seemed to be a crowd pleaser.

This time, I made sure I hid the tins of lentils in a place that I would remember.

The verdict, delicious and nice and spicy, I wish that I had a use for the aqua faba that had to go down the drain.


  • 2 x can chickpeas, drained and rinsed.
  • 3 x tbsp. olive oil.
  • 1 x onion, finely chopped.
  • 1 x can chopped tomatoes.
  • 2 x dried chillies.
  • 1 x sprig curry leaves.
  • 4 x cloves garlic, crushed.
  • 1 x tsp grated ginger.
  • 2 x bay leaves.
  • 2 x tbsp. masala.
  • ½ x tsp turmeric powder.
  • 1 x tsp coriander powder.
  • 1 x tsp garam masala.
  • Freshly chopped coriander to garnish.


  • Heat oil in a pot.
  • Add the onions and saute till transparent.
  • Add the tinned tomatoes and cook till the tomatoes are mushy and have released all their water.
  • Add a little water to create a nice paste.
  • Add the curry leaves, bay leaves, dried chillies, ginger, garlic and all the spices.
  • Give it a good stir and cook for a few minutes.
  • Add a cup of water and mix.
  • All the mixture to come to the boil.
  • Add the drained chickpeas and cook for 20 minutes, till the gravy has reduced and thickened.

Tell me what you think of this recipe