Curry Chick Peas

curry chick peas


  • 200g Dried East End Chick Peas (prepared)
  • 1 Medium Onion (finely chopped)
  • 2 tbsp East End Sunflower Oil
  • 8oz Tomatoes (tin)
  • 1 tsp Salt 
  • 1 tsp East End Turmeric Powder
  • 1 tsp East End Chilli Powder
  • 2 Cloves
  • Crushed Garlic

Prepare the Chick Peas

  • Sort through and discard any hardened kernels.
  • Wash in 3-4 changes of clean water.
  • Soak in enough water to cover 5-8hours.
  • Replace water with clean water, bring to the boil and boil for 15mins.
  • Simmer for 1½ hour or until tender ensuring saucepan does not run dry.


  1. Prepare the chick peas as above.
  2. Fry the onion in a separate pan, in the oil, until golden. Add the tomatoes, and cook for 5mins. 
  3. Add the salt, turmeric and chilli powder, cloves and ginger. Cook for 10-15mins over a medium to low heat.
  4. Add the prepared chick peas to the pan, and let it cook on high heat for 15-20mins, stirring occasionally.