Pic of Wild garlic chickpea curry

Wild garlic chickpea curry

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Vegetarian mains

Wild garlic chickpea curry

Serves 2 30 min
What's so wild? Garlic leaves, or 'ramsons' as they're known. A seasonal treat, we have special licence to pick ours, treading carefully on the land. It's tasty in this chana masala style curry - chana translating as chickpeas.


  • 150g brown basmati rice
  • 1 leek
  • 1 chilli
  • 1 tin chickpeas
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • ½ tsp brown mustard seeds
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • 1 tin chopped tomatoes
  • 50g wild garlic
  • 10g mint
  • 1 tsp garam masala
  • 1 lemon
  • mango chutney
Image of Wild garlic chickpea curry


Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Rinse the rice, transfer to a saucepan, cover with boiled water and simmer for 25 mins, until tender.
  • Step 2

    Trim and halve the leek, lengthways. Finely slice and wash well to remove grit. Heat 2 tbsp oil in a large saucepan and fry the leek on a low-medium heat for 5 mins, stirring now and then.
  • Step 3

    Deseed and chop the chilli. Drain the chickpeas.
  • Step 4

    Add the chickpeas, chilli to your taste for heat, and all the spices except the garam masala. Fry for 1 min, stirring so the spices don't stick.
  • Step 5

    Tip in the tomatoes. Half fill the empty tin with water; add that too. Season then simmer for 12 mins.
  • Step 6

    Shred the wild garlic leaves and most of the mint leaves.
  • Step 7

    After 10 mins, add the wild garlic and cook until wilted in, approx 3-4 mins. Stir in the garam masala. Add more seasoning and a good squeeze of lemon juice, all to taste.
  • Step 8

    Drain the rice and serve with the curry, shredded mint to garnish and mango chutney on the side.

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