Chickpea Curry

Chickpea Curry

It’s the end of August already – and as the summer nears it’s end, we are already looking ahead and planning for the autumn. My nephew Wills has a lot ahead of him. He has been with his parents for most of the summer, but soon he will be returning to Casa De Lewis. I made this curry for him back in April when he was here, when he told me he loved chickpeas. I had been making a lot of hummus for him, but I thought I would try Waitrose’s Chickpea Curry recipe out.

This curry is all about the spice! I love that chickpeas can be wrapped in such an intricate and exciting blend of spices. Served along with flatbreads, we found this a very satisfying supper. The chickpeas are very nutritious and the explosion of flavour the mix of spices produces is delightful.


2 tbsp vegetable oil
1 bay leaf
2 cardamom pods
2 red onions, finely chopped
3 garlic cloves, chopped
1 green chilli, halved or chopped (depending on your heat preference)
10g fresh root ginger, chopped
2 tomatoes, diced
1 tsp caster sugar
1 heaped tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp red chilli powder
2 x 400g cans chickpeas,
drained and rinsed
1 tbsp garam masala
½ lemon, juice
½ x 28g pack fresh coriander, leaves roughly chopped, plus
extra to serve
vegan flatbreads, to serve (optional)


Heat the oil in a deep, wide, heavy-based pan over a medium heat.

Fry the bay leaf and cardamom pods for 30 seconds. Add the onions and cook for fifteen minutes, until golden brown. (You can probably see from the lower images that my red onions didn’t really go golden brown, but they were cooked.)

Add the garlic, chilli and ginger and stir for 1 minute. Next, add the tomatoes and sauté for ten minutes until the mixture starts coming together and turns darker.

Add the sugar, salt, cumin, coriander, turmeric and chilli powder. Cook for another few minutes, mixing well.

Add the chickpeas and 350ml water. (I think I may slightly reduce the amount I use next time I make this, because there seemed quite a lot of liquid remaining in my curry in comparison with the recipe photograph.)

Bring to the boil, then reduce the heat, cover and simmer over a low-medium heat for twenty minutes, adding a little just-boiled water if it starts to get too dry.

Remove the lid and allow to cook for about five minutes more in order to to thicken the sauce slightly. Add the garam masala and cook for one minute. Stir in the lemon juice and chopped coriander leaves, then season with salt and pepper to taste.

Serve scattered with extra coriander leaves and flatbreads on the side, if liked. Do warn everyone about the whole spices hidden within the curry.

My nephew Wills asked if next time I make this, perhaps I could add a side dish of bhajis or pakoras. I would probably buy some to heat up in the oven for him, because I try to avoid deep fat frying – it leaves such a foul odour in the kitchen and seems to slightly yellow the ceiling.

2 thoughts on “Chickpea Curry

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