Authentic Chickpea and Vegetable Curry Recipe by Dame Nadia Arab, Founder of The Road from Karachi

This authentic chickpea and vegetable curry is shared by Dame Nadia Arab, founder of The Road from Karachi. Inspired by the home kitchens of Karachi, it reflects the depth and balance of traditional Pakistani cooking — toasted spices, slowly browned onions and a gently layered masala at its heart.

At LDE London, we are proud to showcase recipes from our members that celebrate heritage, craft and cultural storytelling — women elevating women, one dish at a time.

Ingredients (Serves 4)

• 1 tin chickpeas in salted water, drained

• 2 medium brown onions, finely sliced

• 1 inch fresh ginger, grated

• 6 cloves garlic, thinly sliced

• ½ tin chopped tomatoes

• Small bunch fresh coriander

• Spices (1 tsp each unless stated)

• Cumin powder

• Cumin seeds

• Coriander powder

• Turmeric powder

• Chilli powder (to taste)

• Garam masala (½ tsp)

• Pink salt (to taste)

You Will Also Need

Shallow frying pan

2 tbsp sunflower oil (plus 1 tbsp extra)

Chopping board

Sharp knife

Grater

Method

1. Toast the cumin: Heat 2 tbsp sunflower oil in a shallow frying pan. Add 1 tsp cumin seeds and toast until fragrant.

2. Brown the onions: Add the sliced onions and fry until a medium brown colour develops. Add 2 tbsp water to soften and deepen the colour.

3. Add ginger and garlic: Add the grated ginger and sliced garlic. Pour in 1 tbsp oil and cook for 5 minutes, stirring regularly. Add 2 tbsp water and continue to stir gently.

4. Add the spices: Stir in the ground spices and salt (½ tsp garam masala; chilli and salt to taste). Ensure the onion mixture is evenly coated.

5. Add tomatoes: Add half a tin of chopped tomatoes and cook until the masala thickens and the oil begins to separate slightly.

6. Add chickpeas: Stir in the drained chickpeas, coating them fully in the sauce.

7. Simmer: Cook on a medium heat for 10 minutes, then reduce and simmer for a further 5 minutes to deepen the flavour.

8. Finish: Stir through half the fresh coriander.

9. Garnish and serve: Top with the remaining coriander and serve hot with warm chapatis or steamed basmati rice.

Read Nadia’s ode to her mother and her family to celebrate mother’s day