Chickpeas are quite impressive with a rich source of vitamins, minerals, fibre and protein. I love cooking with chickpeas, I find that it perfectly pairs well with spices and other ingredients. In this recipe I paired it with green peppers and kasuri methi (dried fenugreek leaves for an extra dimension of flavour).

  • A glug of olive oil
  • 3 cloves
  • 2 small pieces cinnamon sticks
  • 1/4 tsp black mustard seed 
  • 1/4 tsp cumin seeds 
  • Pinch of fenugreek seeds 
  • 1 sprig curry leaves 
  • 1 large onion 
  • 2 bay leaves 
  • 1 tbsp garlic & ginger paste
  • 1 tbsp mild Kashmiri chilly powder or paprika powder (adjust quantity to heat tolerance)
  • 1 tsp coriander powder 
  • 1 tsp cumin powder 
  • 1 tsp Garam masala 
  • 1/2 tsp turmeric powder 
  • 1 larger green pepper de-seeded and cubed into chunky pieces 
  • 1 can chickpeas drained
  • Salt to season 
  • 1/2 can chopped tomatoes 
  • 30ml kasuri methi dried fenugreek leaves) 
  • 1 tsp thin slivered ginger slices 

Let’s get cooking 🙂 

Heat oil in a pot – toss in the cloves, cinnamon sticks, mustard seeds, cumin seeds and fenugreek seeds.  When seeds pop, throw in the curry leaves, as soon as it splatters – 

Add the onion and bay leaves. Cook until the onions are golden brown.  

Spoon in the garlic and ginger paste.  Let it cook for a few seconds.  

Toss in the chilly powder, coriander powder,cumin powder, Garam masala and turmeric powder.  Give it a quick mix.  

Add the peppers and chickpeas.  

Give it another good mix to incorporate all masalas.  At this point add a 1/4 – 1/2 cup water.  

Allow to cook for 5-10 minutes.  

Add can tomatoes  and kasuri methi –  give it a good stir.  Cook for another 8-10 mins.  

When cooked add ginger slices 

Tasty tips:  while cooking you may add little bits of water at a time to ensure a nice thick gravy.  

Serving suggestions:  serve with rice, rotis or bread 

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