Chickpea Curry

Cooking from: “The Boy Can Cook”

Chickpea Curry myfavouritepastime.com_3153I saw this recipe on the blog ”The boy can cook” and I knew I wanted to try it. I always use canned chickpeas because the dried ones take way too long to cook. The original recipe called for freshly chopped tomatoes and juice from half a lemon. I used canned tomatoes. Fresh tomatoes taste sour-sweet and salty and the canned ones develop a more sulfurous, jammy and spicy flavour, so I omitted the lemon. I also felt I wanted a little gravy in the curry so I added a cup of good quality coconut milk.

Chickpea Curry myfavouritepastime.com_3154I served the curry with some Syrian Onion Bread, which I am yet to post. The combination was great but the curry was way too much for my small family so I had lots of leftovers. I really enjoyed eating the curry and would highly recommend it to those who love chickpeas. Chickpeas are an excellent source of iron, phosphorus, protein and dietary fibre. They are low in fat and also have a low glycemic index. I hope you are enjoying autumn. I wish you a happy cooking. For original recipe, please click here.

  • Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large red onion finely sliced
  • 4 cloves garlic, crushed
  • 2 fresh chillies, finely chopped or ½ teaspoon red chilli flakes
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons each, ground cumin, coriander and garam masala
  • ½ teaspoon ground turmeric
  • 2 x 540ml (19fl oz) cans chickpeas, drained and rinsed
  • 540ml (19fl oz) can diced tomatoes (I used Gusto diced tomatoes, spicy red pepper flavour)
  • 1 tablespoon tomato paste
  • 250ml (1 cup) coconut milk

Chickpea Curry myfavouritepastime.com_4811Please always remember to assemble all ingredients before you start

Chickpea Curry myfavouritepastime.com_4814_2Heat olive oil in a heavy based pan over medium low heat and add onions. Fry until softened and lightly browned, about 10 minutes.

Chickpea Curry myfavouritepastime.com_4816Add the garlic, chilliies and ginger and fry for a further 3-4 minutes.

Chickpea Curry myfavouritepastime.com_4820Add the ground spices

Chickpea Curry myfavouritepastime.com_4823and cook over low heat for 1 minute,

Chickpea Curry myfavouritepastime.com_4824Then add the tomato paste with ¼ cup water and cook 3-4 minutes.

Chickpea Curry myfavouritepastime.com_4828Add the chickpeas,

Chickpea Curry myfavouritepastime.com_4831then diced tomatoes, mix well, season with salt and pepper and bring to the boil and simmer 15 minutes, stirring occasionally.

Chickpea Curry myfavouritepastime.com_4833Add coconut milk and bring back to the boil and simmer another 15 minutes.

Chickpea Curry myfavouritepastime.com_3151Serve the curry with rice or your favourite flatbread.

Chickpea Curry myfavouritepastime.com_3150I served the curry with some syrian onion bread. I’ll be posting that soon….

Chickpea Curry

Original Recipe 

Preparation time: 20 minutes; Cooking time: 1 hour; Serves: 6-8

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 large red onion finely sliced
  • 4 cloves garlic, crushed
  • 2 fresh chillies, finely chopped or ½ teaspoon red chilli flakes
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons each, ground cumin, coriander and garam masala
  • ½ teaspoon ground turmeric
  • 2 x 540ml (19fl oz) cans chickpeas, drained and rinsed
  • 540ml (19fl oz) can diced tomatoes (I used Gusto diced tomatoes, spicy red pepper flavour)
  • 1 tablespoon tomato paste
  • 250ml (1 cup) coconut milk

Instructions

  1. Heat olive oil in a heavy based pan over medium low heat and add onions.
  2. Fry until softened and lightly browned, about 10 minutes.
  3. Add the garlic, chilliies and ginger and fry for a further 3-4 minutes.
  4. Add the ground spices and cook over low heat for 1 minute, then add the tomato paste with ¼ cup water and cook 3-4 minutes.
  5. Add the chickpeas, then chopped tomatoes, mix well, season with salt and pepper and bring to the boil and simmer 15 minutes, stirring occasionally.
  6. Add coconut milk and bring back to the boil and simmer another 15 minutes.
  7. Serve the curry with rice or your favourite flatbread.

myfavouritepastime.com 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

45 thoughts

  1. Me again – I don’t know if you saw my post for ‘Kobz’ or Moroccan bread but I thought you might like to try it with your Chickpea Curry – my very favorite curry recipe EVER !! ; o )

  2. I thought I’d commented before about HOW MUCH I LOVE THIS!! I’m making it again in a few minutes – and it’s at least the 3rd time I’ve prepared this Chickpea Curry – I absolutely ADORE this Liz !!

    1. Oh thanks so much, Cecile. I see you’ve been cooking many wonderful things. I want to cook this curry tomorrow. Thanks for reminding me!!!!! I hope you are having a fantastic year? Mine is good but busy….will soon get back to posting!!! Have the best of times, gal!!!
      Liz

  3. I somehow missed this when you first posted it, but am glad I just found it. I’m always looking for ways to cook chickpeas and this sounds delicious!

    1. […] butter and other accompaniments. I made this Syrian Onion Bread, three weeks ago and served it with this chickpea curry. I had some left overs which I warmed in the oven, the next day. They tasted just […]

  4. Sounds delicious! I often make a chickpea coconut curry that is similar to this, but with green onions and cumin seeds and no turmeric. It is from the Vij’s cookbook (delicious Vancouver restaurant). This is the first time I’ve heard of anyone else paring these two ingredients together – surprisingly, because they are a delicious combination. I’ll have to try this version and see which one I like best!

  5. Liz – you’re amazing and this recipe looks amazing. I really like chick peas and I really like curry, so I want to make this! You know, although I continue to ‘pin’ all your recipes, I’ve now begun to immediately print them out because I don’t want to forget about them. Oh – I love that you added coconut milk. I believe coconut milk is like choc. chips – they always make a recipe taste even better !!

    1. Hi Cecile,
      Did you create some time to try the curry? Thanks so much for pinning on my behalf. I have a PInterest page that misses me more than words can express. I love coconut milk. My mother used to cook with it when I was a toddler and so you can imagine how long ave been consuming it. Have a fabulous week and thanks for being so kind!
      Liz

      1. No.. didn´t get to make this fabulous recipe but hope to soon !! (I´ve really enjoyed this week in Mexico because I´ve been eating all kinds of delicious things AND I haven´t had to do a thing!!

        1. Hi Cecile
          Please share all those photos of those beautiful foods you ate when you come back. I look forward to seeing them!
          Liz

        2. I didn’t even think to take photos of the food…. Of course, when we ate at one of the buffets, the plates looked pretty messy. But when we ate at one of the themed restaurants, the plates were beautifully composed… You’ll love this. One night my friend & I dressed up a bit and went to the French restaurant, which was lovely. Next to us sat a couple I call “Loud Lurch from Liverpool” and his girlfriend. They were absolutely ‘without couth’ of kind… but they did seem to be nice people… albeit …. L.O.U.D. !! ; o )

        3. I know what you mean. Besides cooking, I am supposed to write posts on eating out but so far It’s been a disaster coz once I sit down to eat I forget and just enjoy the food….and before I know eat, all plates are empty. Then I tell myself next time, but next time has never arrived. In that restaurant didn’t “management reserve the right of admission?” Loud ppl make the surrounding happy. Have a good evening!
          Liz

        4. Just found this, sorry. The French restaurant at the resort had recently given up it’s ‘dress code’…. hence, The Bozos! But those people were characters and they did make the evening more interesting. I understand what you mean about trying to take photos at when eating at a restaurant. I find it pretty darn impossible, if I’ve made something I plan to post, to photograph it when others are just dying to ‘dive in’ !! .

        5. Hey Cecile,
          I have missed the little chats. What would the world be if we were all prim and proper? we need some people to break the monotony, don’t we? I hope one day, soon I shall start writing about “eating out” That would be really nice. Have a lovely day and best wishes!
          Liz

      1. Last night I was pouring through cookbooks looking for inspiration for our Indian Potluck this weekend when i walked away feeling completely uninspired. I went to my laptop and saw my wordpress site open with a new comment waiting for me…. your reply to my comment on this recipe. Guess what I am making for one of my dishes??? I love it when the universe sends me such clear and succinct messages. Thank you!

      2. Hi Liz, I had to tell you that this may be the most delicious dish I have ever made. Also, I shared some with my neighbours who helped me out with some spices for the Indian Potluck and she loved it so much she asked for the recipe and made it for her entire family and they all loved it. This is serious praise as not only is she a phenomenal cook but they are from Pakistan. Sending light, love and gratitude!

        1. Lisa
          Omg thanks so much for your very motivating and encouraging message that left me a with a huge smile on my face. This is such a coincidence that your message comes on a day I made this for supper. I love it so much so I think I ate more than I should have and now I am having problems sitting down (LOL). I am so glad other people love it too, including you. Thanks so much for your kindness, love and gratitude. I wish you all the best and warm wishes to your family and friends. Enjoy the rest of the week!
          Liz

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