Chickpea Curry Recipe

chickpea curry

Chickpea Curry Recipe Submitted by Cara

The following was made for portions for two people so multiply accordingly – it’s really simple and took no time at all – this was hot for me so adjust spices to your taste on chilli, paprika and garam masala.

Ingredients for Chickpea Curry:

  • either 400g tin chickpeas drained or 200g dried chickpeas soaked overnight
  • 400g chopped tomatoes
  • 1 large chopped onion
  • 2 cloves chopped garlic
  • frylight (or 1 tbsp olive oil)
  • ½ teaspoon cumin seeds
  • ½ teaspoon or to taste garam masala
  • ½ teaspoon or to taste paprika
  • ½ teaspoon or to taste chilli powder
  • pinch of salt
  • large pinch of garlic powder
  • large pinch powdered ginger
  • ½ teaspoon honey
  • bunch fresh coriander

Method for Chickpea Curry:

  1. Add frylight or oil to pan and bring to heat, add the cumin seeds which will sizzle and pop and then add the chopped onion and brown.
  2. Once onions are browned add the garlic and the paprika, chilli powder, salt and garlic powder and stir.
  3. Add the chopped tomatoes and simmer for two minutes then add the ginger and honey to the mix. Fully drain the chickpeas and add to the mixture.
  4. Bring to the boil the simmer for 30 minutes.

Lovely with brown rice. A very economical vegetarian / vegan meal

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Garlic, Curries and Rice Dishes, All Recipes, Onions, Tomatoes
One comment on “Chickpea Curry Recipe
  1. Stephen Middlehurst says:

    Followed the recipe above to the letter and it is very good. Very simple to make and very filling. I added a couple of extra ingredients like a red pepper and a green chilli, just for colour really. As for it being a hot dish, well not for me it wasn’t. Next time I make it I will add a lot more of the spices to make the dish quite a bit hotter/spicier. Overall a very good dish, which is easy to make.

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