Creamy chickpea curry

I am always on the lookout for filling vegetarian recipes that will satisfy my meat loving husband and this one is very popular in our house!


2 brown onions

400g chopped tomatoes

400g chickpeas

3 garlic cloves

1 1/2 tbsp garam masala

1 tsp curry powder

1/4 tsp ground cumin

2 tsp tumeric

400 ml coconut milk

(2 tsp coconut flour – optional thickener)

1 lime

Salt and pepper


Brown 2 chopped onions for 5 minutes until translucent.

Add a can of chopped tomatoes (400g) and simmer for 10 minutes

Add a drained can of chickpeas (400g) or pre-soaked ones (see my note at the bottom about soaking dried chickpeas). Along with 3 crushed cloves of garlic, and the following spices.

1 1/2 tbsp garam masala

1 tsp curry powder

1/4 tsp cumin

2 tsp tumeric

1tsp chilli powder (adjust to your preference for heat)

Add a can of coconut milk (400ml)

Allow to simmer until chickpeas are soft (10 mins). If the sauce needs thickening you can add 2 tsp of coconut flour (I don’t normally find this necessary). I sometimes add frozen spinach cubes at the end for a different twist and to pack more veggies in.

Season with salt and black pepper to taste and a squeeze of lime or lemon.

Soaking Dried chickpeas

So the first time I made this I used rehydrated dried chickpeas and after two hours of cooking they still tasted like chalk! So I researched how to properly rehydrate them and it is very easy.

1. Soak for an appropriate length of time in a volume of water double to the amount of chickpeas. I prefer to leave them overnight or 12 hours. You want them to have doubled in volume.

2. Sauté the drained chickpeas with 1 tsp of bicarbonate of soda for 3 minutes then add enough water to cover them and bring it to the boil. Cook them until the texture is correct anywhere from 10-40 minutes depending on the condition the chickpeas are in. Drain and rinse and then they are ready to use.

Leave a Comment

Your email address will not be published. Required fields are marked *