# Creamy Chickpea Curry Pies

**Serves 4 · Ready in 60 min**

> These Creamy Chickpea Curry Pies are the ultimate comfort food with a flavour-packed twist. Filled with a rich, creamy curry sauce and hearty chickpeas, then wrapped in golden, flaky pastry, they're crispy on the outside and deliciously satisfying on the inside.

## Recipe

- Experience ID: 102012
- Name: Creamy Chickpea Curry Pies (Google)
- Published: 2026-07-10T03:05:11
- Total time: 60
- Servings: 4

## Ingredients

- 4 rotis
- 50g ghee or butter
- 1 onion, finely chopped
- 1 tbsp ginger, peeled and minced
- 2 garlic cloves, minced
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground Kashmiri chilli, alternatively use paprika
- 2 x 400g cans chickpeas, drained
- 400g passata (tomato puree)
- ½ tsp garam masala
- 200ml cream
- Pinch salt

### To Serve

- Mango chutney
- Greek-style yoghurt
- Fresh coriander leaves

## Method

1. Melt the ghee (reserving a little for brushing roti) in a sauté pan over medium heat, then add the onion, ginger, garlic, cardamom, and cinnamon stick with a pinch of salt, and cook for 3-4 minutes to soften. Now add the cumin, coriander, and chilli powder, stirring through, then add the chickpeas. Coat the spices and then add the passata and simmer for 10-15 minutes before adding the garam masala. Pour in the cream and simmer for 5 minutes. Cool. Note: This can be made 2-3 days in advance.
2. Preheat the oven to 180°C. Brush each roti with ghee. Carefully line each pie dish with the roti, allowing the excess to overhang. Bake in the oven for 15-20 minutes until golden.
3. Fill each crispy base with curry mixture and serve with mango chutney, yoghurt and coriander.

## Tags

- Meals: Dinner, Lunch, Main Course
- Ingredient tags: Legume recipes

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