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Chickpea Curry

chickpea curry


Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.

Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt.


·         1 tbsp oil

·         1 onion chopped

·         1 garlic clove, crushed

·         ¼ tsp salt

·         ½ tsp cumin powder

·         ¼ tsp coriander powder

·         ¼ tsp turmeric powder

·         ¼ tsp red chilli powder

·         1 fresh tomato, chopped

·         400g tin chickpeas drained and rinsed

·         5cm/2in piece root ginger grated

·         pinch of garam masala

·         pitta breads or plain basmati rice to serve

Preparation method

1.      Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised

2.      Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.

3.      Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.

4.      Serve with pitta breads or plain basmati rice.

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