Main Dishesdeliciouslyella
Easy Chickpea Curry
A storecupboard favourite, this chickpea curry is quick, easy and delicious. We've used a tin of chickpeas, but the recipe also works with roasted vegetables or any type of canned beans stirred through — simply adapt to include anything that you have at home.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Place a large pan over medium–high heat and add a drizzle of olive oil. Once hot, add the cumin seeds and black mustard seeds; cook for 1–⏱️ 2 minutes until they begin to pop. Then add the chopped onion and garlic, with a sprinkle of salt and pepper, and stir well. Cook for 5–⏱️ 6 minutes, stirring occasionally, until softened and reduced.
olive oil0.5 tablespooncumin seeds1 teaspoonblack mustard seeds0.5 teaspoononion1garlic4 cloves
2
Add the curry powder and chilli powder; cook for a further ⏱️ 2 minutes, before mixing through the tinned tomatoes, drained chickpeas and coconut sugar. Cook for 12–⏱️ 15 minutes, stirring occasionally, until the sauce has darkened and reduced.
curry powder1 tablespoonchilli powder0.5 teaspoonchickpeas8.5 ozcoconut sugar1 teaspoon
3
Reduce the heat to low and stir through the spinach. Cook for 1–⏱️ 2 minutes until wilted, then add the lime juice and adjust seasoning to taste.
lime1
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