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Jonny's Chick Pea Curry

Prep Time:

one hour

Cook Time:

one hour


4 Servings




500g Dried Chickpeas - soak over nigth-change water and simmer for one hour

1.5 ltr Water - from cooked chickpeas

50g Butter (Preferable Ghee)

20ml Vegetable Oil

10g Mustard Seeds (Black/Brown)

10g Coriander Seeds

10g Cardamom Pods

10g Cumin Seeds

10gCurry Powder

10g Turmeric

15g Sesame Seeds

3-4 each Lime or Curry Leaves

2-3 each Chilli Pods (optional)

4 cloves Garlic - finely chopped

120g Onion diced (1cm)

120g Carrot diced

70g Celery Stalk diced

2 med Potatoes chopped (1.5cm dice)

30g Chicken Soup Base

50g sliced tomatoes, 50g garden peas. 20g spring onions-for garnish


Put butter and oil in a large pot and heat until butter is melted (will foam when too hot)

Add Mustard Seeds, Coriander Seeds, Cardamom Pods, Cumin Seeds, Curry Leaves, Chilli Pods - stir for 1 one minute

Add Onions - stir for about 1-2 minute

Add Carrots and Celery - stir 1-2 minutes

Add Sesame Seeds - stir quickly and when they start popping....

Add Curry Powder & Turmeric - quick stir to blend

Add Cooked Chickpeas - stir around to coat very well

Add remaining liquid from the cooking of the chickpeas

Add the Chicken Soup Base (leek or asparagus for vegetarian option) & Potatoes

Simmer for 30 - 45 minutes

Taste - adjust seasoning if desired

scatter tomatoes, garden peas and finely sliced spring onions on top for garnish

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