Chickpea Curry

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READY IN: 30mins
Recipe by Mrs H

Doubles nicely and tastes even better next day. Keeps in fridge 2 days or frozen 1 month. Great for potluck-bring it in a slow cooker. Serve over basmanti rice with mango chutney and warm naan. Yumm-m!

Ingredients Nutrition


  1. Heat oil and sauté onion & garlic 5 minutes or until softened.
  2. Add curry, ginger & salt. Stir a few seconds till fragrant-don’t scorch!
  3. Add tomatoes, bring to boil. Simmer 5 minutes till sauce thickens slightly.
  4. Add chickpeas, water, lime & honey and simmer 10 minutes. Add a bit more water if sauce gets too thick.
  5. Stir in cilantro and serve.

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