Durban Chickpea Curry Recipe

I was given some curry powder from Durban and I felt inspired to cook something with chickpeas as my main ingredient. Not entirely sure what exactly how to make Durban style chickpea curry, I winged it using a recipe of mine for lentil curry which I adapted along the way as I added ingredients.

It turned out to be one of the nicest meals I have made so far and I had to write it down as quickly as possible so I don’t forget how I made it and what ingredients I threw into it.

Preparation time: 5 minutes

Cooking time: 25 minutes


  • 1 heaped tbsp Kaami Kashmiri Masala
  • 1 can of chickpeas
  • 100g chopped mushrooms
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp olive oil
  • 1 chopped red onion
  • 1 tin chopped tomatoes
  • 1 cup vegetable stock
  • 1 cup pasta shells (you can substitute with rice)
  • A handful of green beans


  • In a pot boil the pasta for 20 minutes on a high heat
  • The green beans can either be sautรฉd or oven-roasted
  • In a saucepan on high heat, sautรฉ the mushrooms and onions in olive oil till they are browned
  • Add in the garlic and ginger, stir in
  • Drain the chickpeas and add them to the pan
  • Brown the chickpeas for a few minutes, add the tin of tomatoes and the vegetable stock
  • Lower the heat of the pan and add in the masala spice, stir well
  • Simmer the curry for about 10 minutes

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