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CHICKPEA CURRY

Introduction & method

This recipe is from 'Veggie' by Dan Toombs aka The Curry Guy. Dan is an American living in Yorkshire and cooking British Indian Restaurant recipes. I've been a fan of his for a while and was pleasantly surprised when his book dropped through my letterbox! 

Chickpea Curry Recipe

Peel and finely chop the onions. Heat the oil in a wok or frying pan over medium heat. Add the whole spices and cook for 30 seconds. Add the onions and cook for 5 minutes until they're lightly browned and softened. Add the ginger garlic paste and let it sizzle for a minute. Add the ground spices and the tomatoes. Stir well, then add the drained chickpeas. Simmer for 5 minutes. Taste it and add salt if needed.

Serve with naan bread or rice. Garnish with finely chopped green chilli, coriander, and a sprinkling of garam masala.



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chickpea Curry on YouTube.

 
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Ingredients & Info



•  1 400 gram can chick peas (garbanzo beans)
•  1 400 gram can chopped tomatoes
•  2 medium red onions
•   •  4 tbsp rapeseed (canola) oil
•  5 centimetres cinnamon stick
•  4 green cardamom pods
•  1 tsp cumin seeds
•  half a tsp ajwain (carom) seeds
•  2 tsp ground cumin
•  1 tsp ground coriander
•  1 tsp red chilli powder
•  half a tsp turmeric
•  2 tbsp ginger garlic paste
GARNISH
•  half a tsp garam masala
•  2 tbsp fresh coriander (cilantro)
•  1 green chilli

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 4 
Prep time: 15 minutes.
Cooking time: 15 minutes.
Total time: 30 minutes.

Watch the video on YouTube