Chickpea and Mild Curry Lettuce Cups

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Mix in a little India


Heat Level

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  • 1 tbsp vegetable oil
  • 2 shallots chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 tbsp Patak’s Mild Curry Paste
  • 1 (400g) can chickpeas, drained and rinsed
  • Juice of half a lime
  • Salt and ground black pepper
  • 1 Boston Bibb lettuce, remove the leaves, wash and pat dry
  • 2 tbsp plain thick yoghurt
  • 1 tomato diced
  • 1 tbsp chopped fresh coriander


  1. Heat the vegetable oil in a non-stick frying pan, add the shallots and green chilli and sauté for 1 minute. Add the Patak’s Mild Curry Paste and 150ml water. Cook for 2 minutes.
  2. Add the chickpeas, cover and simmer for 10 minutes, stirring occasionally. Squeeze in the lime juice, taste and adjust the seasoning. Cool for 5 minutes.
  3. Arrange the lettuce leaves on serving plates, top each leaf with a spoonful or two of spiced chickpeas then top with a little yoghurt, tomatoes and finally sprinkle with coriander. Serve straight away.