Punjabi Chickpeas
Spice Kitchen - Indian

Punjabi Chickpeas

This popular North Indian dish works well as a side or as the main act. It’s both wholesome and healthy, without compromising on flavour.


  • 250g dried chickpeas
  • 1 bag of black tea (any brand is fine)
  • 2 medium onions thinly sliced
  • 1 inch ginger
  • 1 green chilli
  • 3 medium tomatoes
  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp Kashmiri chilli powder (or mild paprika)
  • 3 tsp ground coriander
  • Salt to taste
  • 1⁄2 tsp garam masala
  • 1 tbsp lemon juice
  • Fresh coriander roughly chopped


  1. Soak the dried chickpeas in plenty of water overnight.
  2. The next day, drain and place in a saucepan with fresh water (approximately triple the amount of your chickpeas) and the tea bag.
  3. Bring to the boil, and simmer for approximately 2 hours, until they are tender. Once cooked, remove the tea bag and set the chickpeas aside, still in their cooking water.
  4. Meanwhile, blend the ginger, chillies and tomatoes to a fine puree and set aside.
  5. In a heavy bottom saucepan, heat the oil.
  6. Add the cumin seeds and let them sizzle before adding the sliced onions and cook on a medium heat for 10 minutes.
  7. Once caramelised, add the tomato puree and cook for further 10 minutes before adding the Kashmiri chilli and coriander.
  8. Next, drain the chickpeas and reserve a cup of the liquid.
  9. Add the chickpeas and the reserved liquid to the pot and simmer for 30 minutes on medium heat, stirring regularly, adding a little more water if the curry has thickened too much.
  10. Finish with a squeeze of lemon and chopped coriander.

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