Massaman chick pea curry

Nutty chickpeas are delicious combined with spices and sweet coconut milk.

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Serve with Coconut, Currant & corander Flat Bread >

Nutty chickpeas are delicious combined with spices and sweet coconut milk – you won’t even notice there isn’t any meat in this hearty curry. You can use reduced fat coconut milk if you wish, but the sauce may split a little.

Preparation time: 20 Minutes
Cooking time: 1 hour 15 minutes
Serves: 4


200 g (7 oz/1 cup) dried chickpeas soaked overnight and drained OR two 400 g (14 oz) tins of chick peas drained and rinsed. If you are using tinned chick peas then add with the potatoes in step three.
2 teaspoons of vegetable oil
2 onions, thinly sliced
55 g (2 oz/half a cup) of Massaman curry paste
2 cinnamon sticks
2 cardamom pods, lightly crushed
2 fresh bay leaves
270 ml (9½ fluid ounces) tin coconut milk
250 ml 9 fluid ounces/1 cup) vegetable stock
2 carrots peeled and chopped into chunks
Coriander (cilantro) leaves to garnish
Steamed Asian greens to serve.


1. Place the dried chickpeas in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to low and simmer for 45 minutes to an hour or until tender. Drain and set aside.
2. Heat the oil in a large saucepan or wok over medium heat. Add the onion and cook, stirring for three to four minutes or until softened. Add the curry past, cinnamon, cardamom and bay leaves and cook, stirring for one to two minutes or until fragrant.
3. Add the coconut milk, stock, cooked chickpeas and carrots and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes. Add the potatoes, cover and simmer for 15 to 20 minutes or until the potatoes are tender.
4. Serve garnished with coriander, with steamed Asian greens.

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