Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions until the onions are caramelised
Add the salt, turmeric and chutney. Cook the sauce until it begins to thicken.
Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.
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Our range of more than 50 jams, chutneys and sauces are produced in Yorkshire using only the finest ingredients, where possible locally sourced.