Quick chickpea curry

Super speedy without compromising on flavour


About this Recipe

By: Amanda

A great dish to make when the fridge is looking empty, as it uses mostly pantry staples.   This is delicious served with brown rice or cauliflower rice.

6 Servings


Step by Step Instructions

  • 3 tbsp coconut oil
  • 2 medium onions, finely chopped
  • 40g fresh ginger, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 1 tsp cumin seeds
  • ½ tsp cayenne pepper
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 2 x 400g cans of chickpeas, rinsed & drained
  • 2 x 400g cans of chopped tomatoes
Step 1

Heat the coconut oil in a large saucepan, add the onions, ginger, garlic and cumin seeds and sauté for 10 minutes, stirring regularly.

Step 2

Add the remaining ingredients and cook on a low heat for 20 minutes, before serving.


Chickpeas are a versatile ingredient, full of fibre, B vitamins, magnesium, iron, potassium and are a good source of vegetarian protein.

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