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Chickpea Curry


60 minutes


4 persons


  • 1 can chickpeas drained and rinsed

  • 1 onion, diced.

  • 3 cloves garlic, crushed

  • 1 tablespoon crushed ginger

  • 1 teaspoon garam masala

  • 1 tablespoon curry powder

  • 1 can crushed tomatoes or 2 fresh tomatoes

  • 2 tablespoons oil

  • Water for desired consistency


  • In a large pot, warm the oil over medium heat.

  • Sauté chopped onions until they are translucent

  • Stir in crushed garlic and ginger, and continue to sauté for about a minute.

  • Add the crushed tomatoes (or canned tomatoes) and cook for a few more minutes until they soften.

  • Sprinkle the garam masala and curry powder, mixing well to combine all the flavour.

  • Add the chickpeas to the pot and pour in enough water to just cover them.

  • Reduce the heat and let the mixture simmer. Cook until the sauce thickens to your desired consistency

  • Season with salt and pepper to taste (optional)

Serving Suggestion

Serve with cumin rice, roti, pickle and diced onions

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