Chickpea Curry

2 people

Preparation: 30 minutes

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Chickpea Curry

This is an easy dish to prepare and it tastes sublime!


  • 375g can organic chickpeas
  • 375ml can organic coconut cream (lite)
  • 2 tbsp vegetable oil
  • 3 tbsp organic tomato paste
  • 2 medium potatoes, diced
  • 1 cup of vegetable stock ( try 'Massel' brand)
  • 1 medium onion, diced
  • 2 garlic cloves, finely diced
  • 1 tsp crushed ginger
  • 2 tsp coriander powder
  • 1 heaped tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp garam marsala powder
  • 2 tbsp water


  1. Fry onion, garlic, ginger and oil in saucepan until onions become transparent.
  2. Mix spices together with water to make a paste.
  3. Add spices to onion mix and fry for 1 min whilst stirring so as not to allow the spices to catch on the saucepan base.
  4. Add drained and rinsed chickpeas and continue to stir over heat until the chickpeas are coated with the spice mix.
  5. Add coconut cream and bring to the boil, then adjust to a simmer for 2 mins.
  6. Add stock, potatoes and tomato paste and bring to the boil, then simmer for 20 mins.
  7. Serve with your favorite rice, chapatis or even on toast.
  8. Add chilli if desired.


    Pumpkin is also delicious although watch the cooking time as the pumpkin can become mushy.
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