Chick Pea Curry

Prep time: 10 minutes
Serving: 4
Low: 3-4 hours
High: 1 1/2 – 2 hours


1 tbsp vegetable oil
1 medium onion, chopped (about 1 cup)
2 tbsp Patak’s Original Tikka Cooking Paste
1 tbsp Patak’s Original Madras Curry Paste
1 can (540 mL) diced tomatoes, drained
1 can (540 mL) chickpeas, rinsed and drained
1/2 tsp granulated sugar
3/4 cup water
1 tbsp chopped fresh cilantro
Patak’s Naan Bread


• In a medium non-stick skillet, heat oil over medium-high heat. Add onions and sauté for 3 to 4 minutes or until lightly golden brown.

• Transfer to Crock-Pot and add the cooking sauce, curry paste tomatoes, chickpeas, sugar and water; stir to combine.

• Cover and cook on High for 1 1/2 to 2 hours or on Low for 3 to 4 hours until hot and bubbling.

• Serve garnished with cilantro and warm Naan bread.

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