What you will need:

    •    1 cup of dried chickpeas soaked overnight and cooked or 800g canned chickpeas drained (2 x 400g cans pre cooked)

    •    2tbs Vegetable cooking oil (Sunflower ideal)

    •    1/2 Jar ollo foods ‘Mild Curry Sauce’ or ‘Goan Curry Sauce’

    •    200g fine chopped fresh tomato

    •    70g fine chopped red onion or shallot

    •    Juice of 1-2  limes

    •    100 g fresh garden mint chopped fine

    •    40g coriander or flat leaf parsley chopped fine

    •    10g sugar

    •    1 ½ tsp of Salt or to taste ( if you can get ‘black' or ‘rock' salt use that for better flavour)

    •    1-2 Finely chopped green chillies (optional but recommended)

Preparation & Cooking

If you are using dried chickpeas, you will need to soak them for at least 8 hrs (overnight). If you have a pressure cooker then place the soaked chick peas in sufficient water to cover them, add 1 tsp bicarbonate of soda with tea bag and cook on pressure for 1 minute. Non pressure cooking instructions are to boil with the bicarb of soda and 1 tea bag until tender.

In a suitably sized pan add the oil and on a high heat fry the curry sauce for 2-3minutes. Turn off the heat and then add the drained chickpeas. Transfer to a dish and add the remaining ingredients, gently mix. Garnish of slices of lemon or lime and a sprinkle of fresh herbs.

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