Chickpea Curry

Chickpeas, or garbanzo beans are tasty little legumes high in fibre and protein. Cheap and versatile they are an ideal ingredient to keep in your cupboard. They make a tasty vegetarian curry that you can have on the table in half an hour. 


Chickpea Curry

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Supper
Cuisine Curry


  • 1 large onion
  • 1 red chilli
  • 2 garlic cloves
  • 1 thumb sized piece of ginger
  • 1 tablespoon of butter or vegetable oil
  • 1 tin chopped tomatoes
  • 2 tins chickpeas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon amchoor mango powder. This isn't essential.
  • 1 tablespoon garam masala
  • 2 tablespoons freshly chopped coriander
  • Rice for serving.


  • Roughly chop your onion, garlic, chilli and ginger.
  • Using a food processor, blend to form a paste.
  • Heat your butter or vegetable oil and add the paste. Cook over a low heat for 5 minutes.
  • Add the spices and cook for one minute more until fragrant.
  • Stir in the tin of tomatoes and half a tin of water.
  • Simmer for 5 minutes until the sauce starts to thicken.
  • Drain the chickpeas and add to the sauce.
  • Cook for ten minutes more.
  • Stir in the coriander and serve immediately with rice.
Keyword Gluten free
Cooking For John