Australian Extra Virgin Olive Oil Recipes

Quick and easy chickpea curry, Indian style!

Indian cuisine, for years, has captured the imagination of the global foodie. Its colourful appearance, a burst of flavours, and the obvious exotic factor, make it a hot favourite among foodies.

One of the beauties of Indian cooking is that it can be tweaked for taste, ease of preparation, and for just about any ingredients. Modified versions of Indian curries and accompaniments are easy to make and taste just as great.

We love this customised version of Channa Masala (chickpea curry), prepared using Australian Extra Virgin Olive Oil (AEVOO). While traditional curries are not usually cooked in AEVOO, it is a healthier alternative to many other fats, and tastes great too!

If you like your chickpeas spicy, feel free to add more chillies. If you prefer the milder version, cut back on the spice, and add a small spoon of sugar.

This recipe – a tasty and healthy vegetarian option – is just one of the many ways to prepare curry. There are no set rules – do what makes your heart and stomach happy!

Cooking time: Half an hour

Serves: 4


¾ cup of Australian Extra Virgin Olive Oil (AEVOO)

2 cans of chickpeas

1 onion

2 tomatoes (canned tomatoes can also be used for a saucier curry)

4 cloves garlic

1 tablespoon ginger garlic paste

1½ tablespoons of turmeric

1½ teaspoons chilli powder

1 ½ teaspoons coriander powder

3 red dried chillies (depending on how spicy you like it)

1 green chilli

¼ teaspoon mustard seeds

½ teaspoon garam masala

Salt to taste



Heat the AEVOO in a pan and add mustard seeds, and red chillies. Once the seeds start spluttering, add onions and sauté until translucent. Add garlic, and green chilli, and fry till the mixture turns slightly brown.

Then add ginger garlic paste, turmeric, chilli powder, and coriander powder. Sauté until the spice mixture and the AEVOO separate.

Drain the chickpeas, wash them thoroughly, and add them to the spices in the pan. Add two cups of water, close the lid and let the mixture simmer for around 20 minutes.

After two minutes, take off the lid, and add chopped coriander.

Garnish with chopped onions, a slice of lime, and coriander leaves, and serve with an Indian bread like naan or roti, and ghee rice.

Looking for more chickpea recipes? Check out our tasty, healthy homemade hummus.