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Katy's Utterly Delicious Chickpea Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is an incredibly easy and delicious dish - using mainly store-cupboard ingredients, it is also economical. Avoid scoffing when it's still in the pan - it's very moreish!

This is an incredibly easy and delicious dish - using mainly store-cupboard ingredients, it is also economical. Avoid scoffing when it's still in the pan - it's very moreish!

Ingredients

Serves: 2

Metric Cups
  • 1 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 1 clove garlic (finely chopped)
  • 2½ centimetres piece of fresh root ginger (finely chopped)
  • 1 tablespoon curry powder (med hot)
  • ½ tablespoon garam masala (or cumin mustard & onion seeds )
  • 150 millilitres coconut milk
  • 1 can chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon brown sugar
  • 400 grams chickpeas
  • 1 dash lime juice
  • fresh coriander (chopped - optional)
  • 1 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 1 clove garlic (finely chopped)
  • ⅞ inch piece of fresh gingerroot (finely chopped)
  • 1 tablespoon curry powder (med hot)
  • ½ tablespoon garam masala (or cumin mustard & onion seeds )
  • 5 fluid ounce coconut milk
  • 1 can diced tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon brown sugar
  • 14⅛ ounces garbanzo beans
  • 1 dash lime juice
  • cilantro (chopped - optional)

Method

Katy's Utterly Delicious Chickpea Curry is a community recipe submitted by Baking Phoenix and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil (preferably in a wok) and add the onion, garlic and ginger. Fry gently for a couple of minutes until the onion has softened.
  • Add all your curry powder and seeds. Mix well and fry for another minute to release the aromas.
  • Add the coconut milk and mix well for another minute or so.
  • Add the tomatoes and stir thoroughly. Stir in the puree and sugar and bring to the boil.
  • Reduce heat and simmer gently for 10-15 minutes. Stir every few minutes.
  • Stir in the chickpeas. Cook for another 5 minutes.
  • Just before serving, stir through a little lime juice and chopped coriander (if using). Serve with basmati rice and enjoy!
  • Heat the oil (preferably in a wok) and add the onion, garlic and ginger. Fry gently for a couple of minutes until the onion has softened.
  • Add all your curry powder and seeds. Mix well and fry for another minute to release the aromas.
  • Add the coconut milk and mix well for another minute or so.
  • Add the tomatoes and stir thoroughly. Stir in the puree and sugar and bring to the boil.
  • Reduce heat and simmer gently for 10-15 minutes. Stir every few minutes.
  • Stir in the garbanzo beans. Cook for another 5 minutes.
  • Just before serving, stir through a little lime juice and chopped coriander (if using). Serve with basmati rice and enjoy!
  • Tell us what you think