Punjabi Chole Chick Pea Curry traditional in Indian recipes.

SERVES 4 ♦ PREPARATION TIME: 10 MINUTES ♦ COOKING TIME:2 HOURS

Ingredients 

1 tbsp Vegetable oil

500g Boiled or canned chickpeas

150g Onion, chopped

200g Canned chopped tomatoes

2 tbsp Patak’s Tikka Masala Paste

1 tbsp Patak’s Garam Masala Paste or Patak’s Madras Paste

1/2 tsp Sugar

200ml Water

Method 

1 tsp Fresh coriander leaves, chopped

1 Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).

2 Add Patak’s Tikka Masala and Garam Masala Pastes and sauté for a further 1 minute.

3 Add the tomatoes, cook for a further 1 minute.

4 Add the cooked chickpeas, sugar and water and mix well. Transfer to your Kenwood Curry Cooker and cook on High for 11/2 - 2hrs. Garnish with fresh chopped coriander leaves and serve with warm chapattis.

Tip 

For a quick and easy alternative to chickpeas, you can use 200g dried yellow lentils. There is no need to pre-soak them, simply wash under running water and add to the pan.