Curried chickpeas

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Serve this side as part of an Indian meal for a healthy bit of spice

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal150
  • fat8g
  • saturates1g
  • carbs15g
  • sugars3g
  • fibre3g
  • protein6g
  • salt0.35g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 red chillies, deseeded and chopped
  • 1 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ tsp ground turmeric
  • 2 garlic cloves, finely chopped
  • 400g can chickpeas, rinsed and drained
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground coriander
  • 2 small tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp chopped coriander

Method

  1. Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

  2. Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

  3. Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

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Comments (18)

understated's picture
2.5

I'm posting again on this recipe, as having added a generous helping of Kahari paste and then leaving it all to simmer slowly for a good couple of hours, it did work out well.

understated's picture
2.5

This just doesn't work. Even after leaving it overnight, the chick peas haven't taken on any taste - there's insufficient flavour there to absorb, really. I've stirred in a couple of tablespoonfuls of Kahari paste now and it's already improving a little...

Experienced curry cook's picture
2.5

Chick-peas can be quite bland and need robust spices, definitely chilli powder rather than paprika, for example, although a blend of the two might be a good idea. Instead of the clove and the stick of cinnamon, a teaspoon of a fairly hot garam masala can be added at the beginning. These hotter spices (chilli and garam masala) make the curry tasty. After the onions and garlic are fried and the main spices added, I would add 400 to 600 ml of liquid, a mixture of passata and vegetable or chicken stock. I would also add a teaspoon of dried crushed fenugreek leaves for depth of flavour. Finally, I would add a generous handful rather than a spoon of chopped fresh coriander leaves just before serving. It's worth noting that a special spice mix for chick-pea curries, called chana masala powder, can be bought in Indian grocery stories. This can make a significant difference to the flavour, even though only a teaspoon or so is needed. The extra ingredients in it are pomegranate seed powder and pink or rock salt, and these can be added instead of chana masala when frying the spices with the onion and garlic. The pomegranate seed powder adds sharp sourness while the black salt contributes a deep, pungent flavour. While the level of spicing I am suggesting might seem excessive, the flavours do become mellow if the peas are allowed to marinate in the sauce for several hours. This curry always tastes better the day after it is made.

Zero1489's picture

Very bland and spices didn't bring out any flavour whatsoever.

Daveygbbc's picture
0

What a faff for a bland, bland dish. That's 25 minutes of my life wasted and a rescue mission under way!

meishhhh's picture
5

Amazing flavours, perfect on the spices. Tried it out with boiled chickpeas and everyone absolutely loved it. Definitely a keeper- will be making again soon!

meishhhh's picture
5

Amazing flavours, perfect on the spices. Tried it out with boiled chickpeas and everyone absolutely loved it. Definitely a keeper- will be making again soon!

jweg1210's picture
3

Was perfectly ok as part of a big meal, but wasn't particularly inspiring, and I don't think I'll make again.

fayfumbs's picture
3

Had to add extra chilli and salt to give this dish some flavour.

caroca's picture
4

I made this as a side dish for a Moroccan meal I was making and it was a great accompaniment. Easy to make and very tasty!

anarcook's picture
4

Great recipe. Worth adding all the ingredients as you get a nice, complex sauce with this curry.

Added a little more water than recommended and used dried chilli instead of fresh. Perfect as a quick supper for one or two with a bit of bismati rice and homemade roti, or to accompany another, richer dish.

gemmamaria's picture
5

Lovely recipe. I make it in advance as its better when left for a day or so and reheat. I tend to cook it for a little longer and add some tinned chopped tomatoes too.

hellyblue's picture
4

One of my favourites now, great to freeze, perfect amount of spice for me. Definitely good as a side dish for commited meat eaters too!

rachael199's picture
3

Maybe I'm doing something wrong but the chickpeas just wouldn't take on any of the spices. I left it overnight and it tasted a bit better but I think you deffinetly need more than 15 mins cooking.

Vegirl's picture
5

Really simple to make, a speedy and delicious mid week supper.

apstan222's picture

They now seem to be right at the bottom of the page...

mokalady's picture

I am not seeing the ingredients for this recipe...why?

Janet

debrahughes's picture
5

Absolutely delicious! added a couple of extra tomatoes and a little salt. Will be making again very soon.

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