Chickpea Curry

Chickpea Curry

One of the best chickpea meals - once I tried it, I was sure it was going to be one of the most often cooked side dishes in our family. Even though it was very filling and I wasn't hungry anymore, I just couldn't stop thinking about it, I just couldn't wait to eat again :) 

This is how I started to boil larger amounts of chickpea, to have it ready anytime for this curry recipe. 

If you don't have all the flavours, just improvise, use some garlic instead of curry and it will still be the best chickpea meal or side dish.


Cooked chickpeas
700 g
White onion
1 piece
Sunflower oil
2 tbsp
Mustard seeds
1 tsp
black or yellow
Canned chopped tomatoes, 300g
1 piece
0.25 tsp
Curry powder
1 tsp
+ optional ground coriander, garam-masala, caraway - 1/4 tsp of each
1 tsp
or a bit of dried chili - if you want hot as well
Fresh parsley
1 piece
1 bunch - or 1 tsp of dried parsley
1 tsp

Step by step

Step 1

Heat the oil in a skillet and add the mustard seeds - or skip them.

Chickpea Curry - Step 1
Step 2

Cover with a lid or a sieve skillet lid, the mustard seeds will start bouncing just like the popcorn kernels.

Chickpea Curry - Step 2
Step 3

When they stop bouncing, turn the heat down and stir in diced onion.

Mix and cook until brown - it won't take long, as the oil is hot.

Chickpea Curry - Step 3
Step 4

Add in diced tomatoes, the rest of the spices, mix to combine and let simmer altogether for about 5 minutes.

Chickpea Curry - Step 4
Step 5

Now tip in the boiled chickpeas, stir and simmer for 5 more minutes.

Chickpea Curry - Step 5
Step 6

Adjust with salt and garnish with chopped parsley - here I used dried parsley.

Serve as a meal or a side dish to go with anything you like - it's so flavourful and tasty.


Chickpea Curry - Step 6
Quantity: 1 kg (4-5 servings)
Prep time: 10 min
Difficulty: easy
Ready in: 10 min
Publish date:

Receive new recipes on email


No comments yet. Be the first to post one!