Chickpea Curry Pies

Cook Time 1 hour

Serves 4

Ingredients

4 rotis

50g ghee or butter

1 onion, finely chopped

1 tbsp ginger, peeled and minced 

2 garlic cloves, minced

3 cardamom pods, bruised

1 cinnamon stick

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground Kashmiri chilli, alternatively use paprika

2 x 400g cans chickpeas, drained 

400g passata (tomato puree)

½ tsp garam masala 

200ml cream

Pinch salt

To Serve

Mango chutney

Greek-style yoghurt

Fresh coriander leaves

Method

Melt the ghee (reserving a little for brushing roti) in a sauté pan over medium heat, then add the onion, ginger, garlic, cardamom, and cinnamon stick with a pinch of salt, and cook for 3-4 minutes to soften. Now add the cumin, coriander, and chilli powder, stirring through, then add the chickpeas. Coat the spices and then add the passata and simmer for 10-15 minutes before adding the garam masala. Pour in the cream and simmer for 5 minutes. Cool. Note: This can be made 2-3 days in advance. 

Preheat the oven to 180°C. 

Brush each roti with ghee. Carefully line each pie dish with the roti, allowing the excess to overhang. Bake in the oven for 15-20 minutes until golden. 

Fill each crispy base with curry mixture and serve with mango chutney, yoghurt and coriander.