Chickpeas curry with sun-dried tomatoes

by - Tuesday, March 07, 2017

Adding sun-dried tomatoes to this meal makes it mind-blowing.


  • 400 g chickpeas, cooked and drained.
  • 150 g sun-dried tomatoes
  • 250 g frozen vegetables or
    • 2 potatoes peeled and cut into small cubes
    • 2 small carrots peeled and cut into small cubes
    • 100 g peas
  • 150 g yogurt or heavy cream
  • 1 large onion, shredded in a food processor or cut into tiny pieces
  • 1 large tomato, shredded in a food processor or cut into tiny pieces
  • Half teaspoon salt
  • Half teaspoon garlic paste
  • Half teaspoon ginger powder or 1 tablespoon ginger paste
  • 2 teaspoons curry powder
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice


  1. If you don't have canned chick peas, cook them in a pot full of water for 45 minutes. Wash and drain. Set aside.
  2. In a pot or pan, heat the oil and add the onion, salt, garlic, ginger and curry powder. Fry until the onions are caramelized.
  3. Add the fresh tomato and fry for 2-3 minutes more.
  4. Add the frozen vegetables, or fresh potatoes, carrots, peas and cook thoroughly. 
  5. Add the yogurt and lemon juice and keep stirring until the oil separates from the sauce.
  6. Add the chickpeas and sun-dried tomatoes and turn off the heat. Stir to mix.
  7. Serve with bread and yogurt.

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