Curried chickpeas

Curried chickpeas

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(33 ratings)

Prep: 15 mins Cook: 15 mins


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



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

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



    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



    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



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

  • 1 tbsp chopped coriander


  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, questions and tips

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15th Apr, 2020
Very tasty dish. I added fresh coriander at the end as well as a bit of lemon juice and ginger with the garlic.
2nd Jan, 2020
I make this dish a lot but change a few things: I add a couple of teaspoons of garam masala, some salt and extra liquid - about 500ml of vegetable stock. I also let it cook for a lot longer on a low heat and the flavours really develop. It's a popular dish in our house and now as popular with 6 of our friends who came round for supper the other night.
17th Feb, 2019
I forgot to rate it with the stars. Top of the class, five star recipe.
17th Feb, 2019
I doubled the amounts, used chili powder and passata instead of fresh chili's and tomatoes, followed the recipe and once cooked had a taste and thought "That's hot!". A few hours later I reheated it for the meal with friends and it was nowhere near as hot and had developed a lovely flavour. Everyone was well impressed and asked for the recipe; this is now a firm favourite with me.
10th Oct, 2018
Made this today and it was really tasty. As I was serving as a main meal, I added a tin of tomatoes, some sliced mushroom and peppers. Added a good pinch of salt and we have clean plates - always a measure of success.
7th Mar, 2018
This was a perfect dish to take to work for lunch; I loved the soft, creamy texture of the chickpeas and the spices made it really fragrant. I used smoked paprika since it was the only kind I had in the cupboard and I love the flavour, I think it worked really well with the other spices.
21st Mar, 2017
This recipe is a staple for me; fast, very cheap, authentic and delicious both hot and cold. The recipe works exactly as stated with one key addition: salt. The recipe omits it (perhaps assuming that the need to add it will be obvious) but a fair bit is needed to bring the flavours out - I suspect this is why some people are complaining that it is bland (and what the addition of other seasonings is actually rectifying). No need to add anything else or cook longer, just up the seasoning
6th Feb, 2016
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.
29th Jan, 2016
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 cur...
21st Dec, 2015
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.


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