“Looking for a new way to cook salmon that is elegant enough for a date night yet simple to execute? This dish is it! I’m also a fan of using any leftover Campari and salmon for the next days lunch in a protein packed salad. “

Recipe by Roger Mooking  from Everyday Exotic: The Cookbook 

Curried Chickpeas

Curried Chickpeas


  • 1 tsp vegetable oil
  • ½ onion, finely diced
  • 1 carrot, finely diced
  • 1 clove garlic, finely diced
  • 2 Tbsp curry powder
  • splash white wine
  • 4 plum tomatoes, roughly chopped
  • 1 540ml can of chickpeas, rinsed and drained
  • 1 cup chicken stock
  • 1 Tbsp sugar
  • 1 Tbsp butter, cold
  • salt


  1. 1 In a sauté pan, heat oil over medium heat and sweat onions.
  2. 2 Add carrots and garlic, stir.
  3. 3 After garlic has browned slightly, add curry powder and stir.
  4. 4 Add a splash of white wine to deglaze pan.
  5. 5 Add tomatoes and chickpeas, stir.
  6. 6 Add chicken stock and simmer.
  7. 7 Cover with lid, cook for 10 minutes.
  8. 8 Season with salt and sugar.
  9. 9 Remove from heat, add cold butter to finish.
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