This is probably my favourite curry recipe. It’s so simple but so packed with flavour. I absolute love chickpeas, they are probably my favourite legume and it works so well with in this recipe as they absorb all the gorgeous spices. I love serving it with lots of fresh coriander and brown rice.


Serves 2-3 people

1 can of chickpeas, drained and rinsed 

2 tablespoons of olive oil 

1 white onion, finely chopped 

3 garlic cloves, crushed

1 thumb size piece of ginger, finely grated 

1/2 teaspoon of turmeric 

1 teaspoon of ground cumin 

1 teaspoon of curry powder

1 teaspoon of ground coriander 

1 teaspoon of garam masala 

1 can of chopped tomatoes or passata

1 tablespoon of tomato puree

Salt and pepper to taste 

Fresh coriander and brown rice to serve 

Heat the oil in a large pan. Once hot add in all the spices the spices , the finely chopped onion and the grated ginger. Cook for few minutes and keep stirring from time to time to prevent from burning. Add in the crushed garlic. Keep cooking and add a splash of water if needed. Add in the tinned tomatoes, chickpeas and tomato puree. Put the lid on and cook a medium to low heat for 20-25 minutes.  

Stir in some chopped fresh coriander and serves straight away with some chopped coriander.



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