Everybody needs a quick chickpea curry recipe in their back pocket. It’s a simple way to make your canned chickpeas taste absolutely amazing. This rapid recipe is ready in no time at all. It’s perfect for a mid-week feast made with pantry ingredients.

Chickpea curry is one those simple delights in life. Earthy, savoury and above all cheap! There’s not a lot you can’t achieve with a can of chickpea and some spices.

This dish is my go to recipe when I’ve got very little in the fridge. It’s heavy on the pantry ingredients but delivers on flavour. My kind of dish!

If you enjoyed this recipe but are looking for a chickpea curry using some more fresh ingredients, why not try my Chickpea Curry With Roast Carrot And Parsnip.

Quick Chickpea Curry

A quick and simple recipe for a wonderful chickpea curry. I can't get enough of this recipe.

5 from 1 vote

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Course Curry, Main Course

This meal is around 86% less polluting than the average UK meal.

Eating this recipe will save around 2.51 KG CO2e per person.

That’s equivalent to the emissions produced driving 20.77 KM in a modern car.

How do I calculate this?

Ingredients

• 2 Medium Onions (peeled and halved)
• 4 Cloves Garlic (peeled)
• 50 g Ginger (peeled and halved)
• 2 (400g) Cans Chickpeas (drained – about 500g of cooked chickpeas)
• 1 (400g) Can Coconut Milk
• 1 Teaspoon Paprika
• 1 Teaspoon Turmeric
• 2 Teaspoons Sugar
• 2 Tablespoons Garam Masala
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Vegetable Oil

Instructions

• Place the onion, garlic and ginger into a small food processor and blitz until very smooth.
• Heat a tablespoon of vegetable oil in a deep pan over a medium-high heat. Tip in the blended onion mixture and fry for 2-4 minutes until much of the moisture is removed and the onion begins to take on a little colour.
• Next toss in the spices (teaspoon of paprika, teaspoon turmeric, 2 teaspoons of sugar, 2 tablespoons garam masala) and tomato paste. Mix the spices and tomato paste into the onions and fry for a minute or so more.
• Pour the chickpeas and coconut milk into the pan. Stir to evenly incorporate the onion mixture with the chickpeas and coconut milk. Bring the curry to a simmer and cook for 10 – 15 minutes until thickened and smooth.
• Season the curry to taste with a generous amount of salt. Then serve immediately with a carbohydrate of your choosing.

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