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Quick Chickpea Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

For years I used to think that a curry had to have more than just curry powder added to make it taste delicious. But then I realised the whole point of curry powder is that someone else has done the blending for you. All the complexity you need is in that little jar or tin. Such a great discovery!

For years I used to think that a curry had to have more than just curry powder added to make it taste delicious. But then I realised the whole point of curry powder is that someone else has done the blending for you. All the complexity you need is in that little jar or tin. Such a great discovery!

Ingredients

Serves: 2-3

Metric Cups
  • 2 red onions (sliced in half moons)
  • 3 teaspoons curry powder
  • 1 can tinned tomatoes
  • 400 grams chickpeas (or 2 cans)
  • 1 packet baby spinach
  • 2 red onions (sliced in half moons)
  • 3 teaspoons curry powder
  • 1 can tinned tomatoes
  • 14⅛ garbanzo beans (or 2 cans)
  • 1 packet baby spinach

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

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

  • Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.
  • Add curry powder and cook for about 30 seconds then add the tomatoes and chickpeas. Simmer covered for 5-10 minutes or until everything is piping hot.
  • Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.
  • Heat a little olive oil in a medium saucepan on a medium heat. Add onions, cover and cook until the onion is soft but not browned. Stir every now and then. Will take about 10 minutes.
  • Add curry powder and cook for about 30 seconds then add the tomatoes and garbanzo beans. Simmer covered for 5-10 minutes or until everything is piping hot.
  • Taste and season with salt, pepper and extra curry powder if needed. Serve on a bed of baby spinach.
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