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Chickpea Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Exceptionally easy, super-quick, cheap, healthy (reasonably), doesn't need fresh ingredients, and is delicious. This is the ultimate too-tired-to-cook, reach-for-the-can-opener weekday meal. Total prep and cooking time is about 20 minutes.

Exceptionally easy, super-quick, cheap, healthy (reasonably), doesn't need fresh ingredients, and is delicious. This is the ultimate too-tired-to-cook, reach-for-the-can-opener weekday meal. Total prep and cooking time is about 20 minutes.

Ingredients

Serves: two for dinner (can str

Metric Cups
  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 thumb-sized knob of fresh ginger
  • 1 teaspoon dried chilli flakes (to taste)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds (yellow or black)
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • 2 tablespoons coconut milk
  • 1 handful fresh coriander (Chopped)
  • 1 can garbanzo beans
  • 1 can diced tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 thumb-sized knob of fresh gingerroot
  • 1 teaspoon red pepper flakes (to taste)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds (yellow or black)
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • 2 tablespoons coconut milk
  • 1 handful cilantro (Chopped)

Method

Chickpea Curry is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse chickpeas. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.
  • While onions are cooking, measure out all your spices, the salt and chilli flakes into a cup, ramekin or small bowl. When the onions are lightly browned, add garlic and ginger, stir and cook for a further minute.
  • Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.
  • Tip in the tomatoes. Stir everything together and cook a further minute or two. Add chickpeas and coconut milk. Another stir and a couple of minutes on the hob until chickpeas are heated through.
  • Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or nan bread, a yoghurt-cucumber raita.

  • First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse garbanzo beans. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.
  • While onions are cooking, measure out all your spices, the salt and chilli flakes into a cup, ramekin or small bowl. When the onions are lightly browned, add garlic and ginger, stir and cook for a further minute.
  • Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.
  • Tip in the tomatoes. Stir everything together and cook a further minute or two. Add garbanzo beans and coconut milk. Another stir and a couple of minutes on the hob until garbanzo beans are heated through.
  • Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or nan bread, a yoghurt-cucumber raita.

    • Additional Information

    The coconut milk is the most expensive ingredient here, everything else being dirt cheap. So, rather than opening a can for just two tablespoons, I freeze leftover milk in ice cube trays in the freezer, finding that one cube is about one tablespoon. Then I have coconut milk ready to go for the next time I make this, which inevitably is not that long after.

    The coconut milk is the most expensive ingredient here, everything else being dirt cheap. So, rather than opening a can for just two tablespoons, I freeze leftover milk in ice cube trays in the freezer, finding that one cube is about one tablespoon. Then I have coconut milk ready to go for the next time I make this, which inevitably is not that long after.

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    What 1 Other has said

    • I had some left-over chickpeas, so tried this. Too mean to open a tin of coconut milk for 2 tbsp, I added a heaped tbs of dessicated coconut and some water. And I was liberal with the spices. The result was absolutely delicious.

      Posted by Joodd on 11th February 2016
    Show more comments
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