Chickpea curry

Name: Chickpea curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: India
Ingredients: 2 cans drained chickpeas (about 480 g); 400 g crushed tomatoes; 1 onion; 2 garlic cloves; 2 tsp curry powder; 200 ml coconut milk; 2 tbsp oil; Salt and coriander

Chickpea curry

Step-by-step method

01
Soften sliced onion in oil for 5 minutes. Add garlic and curry powder; stir for 30 seconds.
02
Add tomatoes, chickpeas and coconut milk. Simmer uncovered for 15–20 minutes.
03
Season, add coriander and serve with rice.

Kitchen tip

Bloom spices briefly before adding liquid.

Make it work and adapt it

Use cooked chickpeas, rinsed and drained. Dried chickpeas need separate soaking and cooking, outside the stated 35 minutes.

Total time: 35 min
Allergens to check: possible mustard in curry powder

Check ingredient labels and traces; this guidance depends on the products and variants used. Total time includes the stated waiting periods. Side dishes prepared separately are not included.

Common questions

How can I change the sauce texture?

Reduce uncovered if watery or add water if sticking. Cook rice separately. For a less creamy sauce, replace coconut milk with stock and mash a few chickpeas.

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Practical notes

The 480 g is the drained weight, excluding the liquid in the cans. Weigh after rinsing if your packages differ. Use a wide pan to reduce the sauce. Briefly heat the spices without burning them, then add tomatoes. Cook any rice separately. Add chilli at the table if some diners prefer a milder meal.