Middle Eastern · Main

Stir-Fried Chickpea Curry

The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper stir-fry, and a finish of fresh herbs.

4.9 from 3,105 cooks

Prep25 min

Cook20 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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