Chickpea Curry

    45 minutes

    This chickpea and tomato based Indian curry has a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan.


    New South Wales, Australia
    483 people made this

    Serves: 6 

    • 2 onions, diced
    • 4 cloves of garlic, chopped
    • 1/2 - 1 teaspoon chilli powder
    • 1 teaspoon salt
    • 1 teaspoon tumeric
    • 1 teaspoon paprika
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1 teaspoon garam masala
    • 880g of chickpeas (tinned)
    • 880g tinned tomatoes

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Add onion and garlic to hot oil and stir over a medium heat until soft.
    2. Add chilli powder, salt, tumeric, paprika, cumin and coriander. Stir over heat for 1 minute.
    3. Add chickpeas and undrained tomatoes.
    4. Cover and simmer on low heat for 20 minutes (stir occasionally).
    5. Add garam masala.
    6. Cover and simmer for 10 minutes.

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    Reviews in English (22)


    Altered ingredient amounts. I used the same amount of spices but I also added 1 tsp of chopped ginger root, and I only used 1 440g tin of chickpeas and tomatoes, as I only wanted half the amount. It was lovely, as I like my food a little more spicy! Even my non-vegie husband enjoyed it, esp as I made him tandoori chicken too!  -  02 May 2011


    Altered ingredient amounts. Halved the recipe ingredients as was only cooking for two, also added in a pinch of sugar to balance it out.  -  22 Apr 2009


    This was delicious! I can highly recommend it. I only made a half recipe as it was just for 2 people, but I left spice amounts the same. Spice mix was just right. Thanks Kate!  -  02 May 2011