Chickpea curries have never really been my thing til I discovered that cooking the chickpeas first makes them suuuuper yummy – then you can just add your chosen veggies / favourite curry sauce (these went in a chickpea biryani with a curry sauce on the side (that I made with balti paste, garlic, coconut milk and lentils 👌) or they make an amazingly yummy snack just as they are too!
To make the curried chickpeas just cook drained, canned chickpeas in a frying pan with a good tablespoon of curry paste (this is Pataks balti paste, and I don’t add oil cos the paste is oily enough) and crushed clove of garlic or two, a pinch of salt then fry for a good 5 /10 minutes until not just the paste has cooked but the chickpeas have browned a little too – so yummy! 😍 L x
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