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Chickpea Casserole

A very simple chickpea curry using dried herbs and some spices , goes really well with some pulao . Here I have served this casserole with some Mint Pulao.

Recipe for the Mint Pulao mentioned below.

INGREDIENTS 300 gms chickpeas. (Pressure cook on high first with enough water and salt to taste then on low for 20 to 25 mins. Reserve the water)

4 tomatoes (peel off skin then chop) 2 onions finely chopped 1 tsp oregano 1 /2 tsp all spice 1/2 tsp fennel seeds 1/2 tsp pepper corns Powder the fennel seeds , pepper corns and all spice together 1 stock cube maggie Vegetable 8 small cloves garlic finely chopped 2 tbsp Worcestershire sauce Chilli powder according to taste 1/4 tsp turmeric 1/4 cup finely chopped coriander leaves.

METHOD Heat up some ghee and stir fry the finely chopped garlic and stir fry for half a minute then add the finely chopped onions till lightly browned. Then add the chopped tomatoes add some reserved chickpeas water and allow to cook . Add the stock cube with some of reserved chickpea water. Mix in the ground fennel seeds ,pepper corns and all spice powder mix ,chilli powder and turmeric. Mix well. Allow to cook for a minute. Then add the cooked chickpeas and dried oregano. Mix well. Lastly add the worcestershire sauce . Allow to cook for another 15 minutes on medium flame. Finally sprinkle in some fine chopped coriander leaves.

Recipe for the Mint Pulao


1 1/2 cup basmati rice 1/4 tsp cinnamon powder 1/2 tsp pepper powder 1 tsp corriander powder 1 cup mint leaves chopped fine 1 onion finely chopped 1 small onion sliced fries till brown Few cashewnuts fried and kept aside


Add two tbsp ghee to a vessel. Once hot add the finely chopped onions , stir fry the onions till lightly browned. Then add the rice and stir fry for 1/2 a minute .Add the cinnamon powder,pepper powder and corriander powder and mix well. Then add the warm water 1/2 inch above the rice.Mix in the choppped mint leaves and add salt according to taste Let it come to a boil. Then lower the flame and allow to cook, till all water is absorbed. Lastly Sprinkle in the fried cashewnuts and fried onions.

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