Curried chickpeas

Curried chickpeas

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
150
protein
6g
carbs
15g
fat
8g
saturates
1g
fibre
3g
sugar
3g
salt
0.35g

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1-2 red chillies, deseeded and chopped
  • 1 clove
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ tsp ground turmeric
  • 2 garlic cloves, finely chopped
  • 400g can chickpeas, rinsed and drained
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 small tomatoes, chopped
  • 1 tbsp chopped coriander

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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.

Recipe from Good Food magazine, February 2011

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Comments

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Daveygbbc's picture
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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
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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
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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
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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
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Had to add extra chilli and salt to give this dish some flavour.

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

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