Chickpea and Tomato Curry Recipe - Serves 4

Chickpea and Tomato Curry Recipe

186 calories each serving (384 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot


2 tablespoons (30ml) cooking oil
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) ground paprika
1/2 teaspoon (2.5ml) garam masala
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) salt
1 tin/can (400g or 14 oz) chickpeas, drained
1 tin/can (400g or 14 oz) chopped tomatoes
3 tablespoons (45ml) fresh coriander (cilantro), finely chopped


Heat the cooking oil in a large heavy-bottomed saucepan or frying pan (you need one with a lid) over a medium heat
Add the onion, garlic and ginger, mix well and saute until the onion is soft and golden (5-12 minutes), turning often
Add the ground coriander, ground cumin, chilli powder, ground paprika, garam masala, ground turmeric and salt, mix well and cook for 2 minutes, stirring often (the ingredients get dry so keep them moving so they do not stick and burn)
Add the chickpeas and mix well
Add the tomatoes, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 10 minutes, stirring a couple of times
Serve hot, garnished with the fresh coriander (cilantro)

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Recipe submitted on 6 October 2017

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