Banana, Chickpea and Tea Curry

This dish is an extraordinary combination of ingredients that wouldn’t seem to go together: banana, chickpeas and tea. No matter how incompatible they may seem, they still create an unforgettable tang and pleasant fragrance.

Banana, Chickpea and Tea Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4

Calories per serving: 471

Fat per serving: 9.9

Saturated fat per serving: 1.2

Carbs per serving: 70

Protein per serving: 20.7

Fiber per serving: 20

Sugar per serving: 19.9

Sodium per serving: 28


  • 1 tbsp oil
  • 1 onion, finely sliced
  • 2 cloves of garlic, finely chopped
  • 1 red or green chilli
  • 1 tsp cumin
  • 300 ml strong tea
  • 400 g canned chickpeas
  • 200 g canned mandarins
  • 2 bananas
  • 200 ml natural yogurt
  • Handful of coriander, mint, or parsley, chopped


  1. Add the oil, onion, garlic and chili to a frying pan and set over medium heat. Cook for 3-4 minutes.
  2. Add the cumin and cinnamon and cook for another 2-3 minutes, until the onions become tender and translucent.
  3. Drain the chickpeas in a colander, rinse in cold water and add to the pan. Give a stir, and cook for 1-2 minutes. Add the sliced bananas, followed by the mandarins and chopped fresh herbs (reserving a teaspoon for garnish).
  4. Pour the tea over and bring the mixture to a simmer for 20 over medium heat, until the mixture has thickened. Remove from the heat and let it sit, covered.
  5. Just prior to serving, stir in the yogurt and sprinkle with herbs.
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