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Chickpea & tomato tangy sauce

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  • 1 tbsp olive oil
  • 2 medium onions, peeled and chopped
  • 6 garlic cloves, peeled and finely chopped
  • 1 inch ginger, peeled and finely chopped
  • 1 boneless chicken breast, cut into small bite size pieces
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 0.5 tbsp black pepper
  • 0.5 tbsp cinnamon
  • 2 medium tomatoes, chopped
  • 3 tbsp tomato puree
  • 0.5 cup boiling water
  • 1 tbsp pomegranate syrup
  • 1 can chickpeas
  • 2 handfuls raisins
  • Cooking Time
    15-20 mins
  • Serving
    Serves 5
  • Skill Level


It was one of those days, whereby I stand there in front of two onions, garlic and a small piece of ginger...and let the brain create a dish as I go along.
  1. Heat the olive oil in a pot, add the onions, garlic and ginger, leave to cook over medium heat. Add the chicken, and mix well, leaving to cook for a further few minutes. Add the brown sugar and allow the chicken to cook
  2. Add the salt, paprika, black pepper and cinnamon, mix well. Add the tomatoes and leave to cook for 5 minutes, before adding the tomato puree and boiling water. Leave to cook for a further 5 minutes
  3. Add the pomegranate syrup, chickpeas and raisins and mix well. Give the sauce a taste, add extra sugar if too tangy, or add more pomegranate if you like it to be more sharp. Add more water if mixture gets too dry. Leave to boil for further 5 minutes, then serve

MashAllah, it really did go down a treat! Enjoy the burst of flavours! :)


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