Curried chickpeas

Curried chickpeas

Curried chickpeas

This vegetarian curry recipe is a real surprise. There is so much flavour in this bowl that it will have you coming back for seconds immediately. Serve with yoghurt for a tangy twist on the Indian flavours that makes it fresh and spicy.


  • 2 tbsp vegetable oil
  • 2 onions, diced

  • 6 cloves garlic, chopped

  • 1 tsp chilli powder

  • 1 tsp saltĀ 

  • 1 tsp tumeric

  • 1 tsp paprika

  • 1 tbsp cumin, groundĀ 

  • 1 tbsp coriander, ground

  • 2 tins chickpeas (850g in total), drained and rinsed

  • 2 tins diced tomatoes (880g in total)

  • 1 tsp garam masala


  1. In a pan, heat the oil and add onions and garlic, stirring over a medium heat until soft.
  2. Add coriander, cumin, salt, tumeric and paprika and cook for a minute to release aromatics.
  3. Add chickpeas and undrained tomatoes and simmer for 20 minutes, stirring occasionally.
  4. Stir in garam masala and simmer for a further 10 minutes.


  • This is the most more-ish vegetarian dish I have ever had. I made it thinking my husband will love this and kept finding myself sneaking spoonfuls from the fridge.
  • If you are feeding this to the little ones you can reduce the chilli to 1/2 tsp of chilli or just omit it altogether.
  • Serve the curried chickpeas with a nice big dollop of natural yoghurt when it’s spicy. The contrast of the heat and soothing cool is fantastic.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
  • Use 2 tins chickpeas (850g in total), and 2 tins diced tomatoes (880g in total).

Be the first to comment

Leave a Reply

Your email address will not be published.