Name: Curried chickpeas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 tsp cumin seeds; 1-2 red chillies deseeded and chopped; 1 clove; 1 small cinnamon stick; 1 bay leaf; 1 onion finely chopped; ½ tsp ground turmeric; 2 garlic cloves finely chopped; 400g can chickpeas rinsed and drained; 1 tsp paprika; 1 tsp ground coriander; 2 small tomatoes chopped; 1 tbsp chopped coriander

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Curried chickpeas

Curried chickpeas

Deena Kakaya

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.40 ratingsRate

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Serve this side as part of an Indian meal for a healthy bit of spice

Freezable

Healthy

Vegetarian

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Test Kitchen tips for the perfect curried chickpeas:

We find this recipe tastes even better after it's had a little time to sit. If you can, make it a few hours ahead or even the day before, as the spices become more fragrant overnight.
This is a brilliant base for using up vegetables. We sometimes add spinach, cauliflower, sweet potato or peas, depending on what's in season or already in the fridge.
For a creamier curry, stir in a splash of coconut milk or a spoonful of Greek yoghurt just before serving. It softens the spices while adding a little richness.
We love serving curried chickpeas with fluffy basmati rice or warm naan, but they're equally good spooned over baked potatoes, roast vegetables or stirred through cooked grains for an easy lunch the next day.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies

deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion

finely chopped
½ tsp ground turmeric
2 garlic cloves

finely chopped
400g can chickpeas

rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes

chopped
1 tbsp chopped coriander

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Nutrition: per serving

kcal150
fat8g
saturates1g
carbs15g
sugars3g
fibre3g
protein6g
salt0.35g

low

Method

step 1

Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
step 2

Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
step 3

Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Recipe from Good Food magazine, February 2011

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A star rating of 4 out of 5.40 ratings

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