Quick Curry Chickpeas



  • 2 tbs olive oil 
  • 1 brown onion
  • 2 cloves garlic 
  • x 425gm chickpeas, drained
  • 1 x 560gm bottle passata sauce or similar
  • 1 cup water 
  • 1 tbs Mudgeeraba Spices South Indian Vegetable Curry Masala
  • 1/2 bunch fresh coriander


  1. Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).
  2. Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
  3. While the chick peas are simmering, rinse the coriander and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.



credit to: budgetbyte$