Chickpea Curry
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- Add onion and garlic to hot oil and stir over a medium heat until soft.
- Add chilli powder, salt, tumeric, paprika, cumin and coriander. Stir over heat for 1 minute.
- Add chickpeas and undrained tomatoes.
- Cover and simmer on low heat for 20 minutes (stir occasionally).
- Add garam masala.
- Cover and simmer for 10 minutes.
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Reviews and Ratings
Global Ratings:
(19)
Reviews in English (21)
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
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