Chickpea Ginger Curry

    40 minutes

    Here's a great vegetarian curry where chickpeas are simmered in a spiced curry sauce and served with fresh coriander. Delicious!

    607 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 2 onions, finely chopped
    • 2 cloves garlic, crushed
    • 2 teaspoons finely chopped fresh ginger
    • 6 whole cloves
    • 1/2 teaspoon cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • salt
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground turmeric
    • 800g tinned chick peas, undrained
    • handful chopped fresh coriander

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a large frying pan over medium heat. Add onions and fry until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute stirring constantly.
    2. Add chick peas and their liquid and continue cooking, stirring until all ingredients are well blended and heated through. Remove from heat and stir in coriander just before serving, reserving some for garnish.

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    Reviews in English (511)


    Altered ingredient amounts. Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. Rahman's Chickpea Curry, we both wanted it again the next day! I scaled the recipe (for which I'm now kicking myself) to 4, used 1/2 tsp of ground cinnamon instead of crushing the stick, omitted the salt, added 2 cups of diced left over turkey, and 1/2 cup of vegetable stock (from a cube) to add extra sauce and replace the omitted salt. Served it over jasmine rice and called it a day. This (with or without my turkey addition) will become a regular menu offering in our house. Someone else wrote that it will satisfy your craving for curry- and they are totally right. Cheers!  -  29 Sep 2008


    Used different ingredients. I've already reviewed this recipe, but it's become such a favourite of mine that I had to review it again. The last time I made it I added a large can of diced tomatoes (drained) and doubled the spices- it was wonderful!! Plus, once you've got all the spices, it's the easiest thing to make! Yum!  -  29 Sep 2008


    This was OK, not great, not bad. I definitely recommend to not use the same quantity of cayenne as above, unless you like your food VERY hot, I think cayenne varies in intensity depending on what region of the world you are in. I went with half a tsp as opposed to the full tsp above, and that was just good. Simply adjust to the freshness and strength of your spices I guess; it's easier to add some than to remove! This was actually better the next day.  -  23 Oct 2008