Chickpea Curry

Chickpea Curry

Cook Time 15 minutes
Course Dinner, Main Course
Servings 4


  • 1 tbsp avo oil
  • 1/2 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 4 cloves garlic (approx 1 small bulb of garlic)
  • 1/2 thumb sized piece ginger, peeled
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala

For the curry

  • 400g can chickpeas, drained
  • 200g tomatoes, chopped
  • 1/4 small pack coriander, chopped, plus extra to garnish
  • 2 handful spinach

To serve

  • Cauliflower Rice


  • Heat a little of the oil in a frying pan.
  • Add diced onion and fresh or dried chilli, and cook until softened, about 8 mins.
  • In a food processor, combine garlic cloves, peeled ginger and the remaining oil, add ground coriander, ground cumin, garam masala, salt and the fried onion.
  • Blend to a smooth paste – add a drop of water or more oil, if needed.
  • Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
  • Tip in drained chickpeas and chopped tomatoes, and simmer for 5 mins until reduced.
  • Add chopped coriander and spinach and cook until wilted.
  • Garnish with extra coriander and serve with Cauliflower.
Keyword Dinner, Main Course, Meal

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