In Recipes on Friday 1st Mar, 2019

The best chickpea curry

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The best vegetarian option! Source: Getty.

Looking for a vegetarian option that is still packed with protein and fibre to enjoy for dinner? Try this flavourful chickpea curry that is made with a tomato base and exploding with an array of spices. You can’t go wrong with this super simple recipe that requires hardly any effort to whip up. While it takes some time to make sure the flavours have really soaked through the entire mixture, you really don’t have to do anything else in the kitchen once it’s bubbling away on the stove. While most people will serve this on top a bed of rice, it’s also super appetising and filling by itself. If you have any left overs, serving on top a slice of sour dough bread for lunch the next day is also a fantastic option!


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


  1. Heat oil in a large pan over medium heat. Add onion and garlic. Cook until soft. Add chilli powder, salt, turmeric, paprika, cumin and coriander. Stir mixture over medium heat for 1 minute or until aromatic. Add chickpeas and undrained tomatoes. Mix to combine.
  2. Cover and simmer on low heat for 20 minutes, stirring occasionally.
  3. Add garam masala. Cover again and let simmer for 10 minutes. Divide among serving bowls. Serve.

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