Cloudy, rainy and cold days calls for warming, filling meals. This quick and easy curry is a winner every time! It can be cooked in a large batch as leftovers freeze well and are easy to reheat in a microwave for a packed lunch. It’s healthy comfort food at its best!

easy chickpea curry recipe

  • 3 Tbles Oil
  • 1 Large Onion Chopped
  • 1 Tsp Garlic Paste
  • Some Fresh Curry Leaves
  • 1-2 Green Chillies Sliced
  • ½ Cup Red Pepper Diced
  • ½ Cup Green Pepper Diced
  • 1 400Gr Can Crushed Tomatoes
  • 1 Cup Water
  • Salt to taste
  • 1-2 Tsps Sugar (Optional)
  • 1 Tsp Chilli Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 3 cups Cooked Chickpeas or 2x 400 Gr Cans
  • ½ Tsp Garam Masala
  • Freshly Chopped Coriander
  1. Heat oil in a medium-sized pot
  2. Add the onions and sauté until soft and translucent.
  3. Add the garlic paste, curry leaves and sliced chillies and saute for about 2 minutes.
  4. Add the diced coloured peppers then add the dried spices and the crushed tomatoes and about 1 cup of water to make a thick sauce. Add the salt and sugar if using and cook for about 5 minutes before adding the chickpeas. Check if extra salt and spices are needed and adjust, if necessary.
  5. Reduce heat to low-medium and cook, for another 10-15 minutes, then add the garam masala and stir through and cook for a further 5 mins before garnishing with fresh coriander.
Serve hot with basmati rice or rotis