Chickpea Curry
Prep time: 35 mins | Serves: 4
Ingredients:
20g olive oil
150g onion, finely diced
15g garlic, finely chopped
15g fresh ginger, grated
10g curry powder
5g ground cumin
3g ground turmeric
2g chilli flakes (optional)
30g tomato purée
2 x 400g tins chickpeas, drained (approx. 480g drained weight)
400g chopped tomatoes
400g coconut milk
200g vegetable stock
20g lime juice
4g sea salt
1g freshly ground black pepper
15g fresh coriander, chopped
Method:
Place a large heavy-based pan over medium heat and add the olive oil. Once warm, add the diced onion with a small pinch of the salt. Cook gently for 8–10 minutes, stirring regularly, until soft, sweet and lightly golden. Don’t rush this stage — this is where the depth starts.
Add the garlic and grated ginger. Cook for 1–2 minutes, stirring continuously so they don’t catch. You’re looking for fragrant, not browned.
Add the curry powder, cumin, turmeric and chilli flakes. Stir well and toast the spices for 60–90 seconds. The mixture should darken slightly and smell beautifully aromatic.
Stir in the tomato purée and cook for 2 minutes, allowing it to caramelise slightly — this removes any raw acidity and intensifies flavour.
Add the drained chickpeas and stir to coat them fully in the spice base. Let them cook for 2–3 minutes so they begin absorbing flavour.
Pour in the chopped tomatoes, coconut milk and vegetable stock. Stir thoroughly, scraping the bottom of the pan to lift any caramelised bits.
Bring to a gentle simmer (not a rolling boil), then reduce the heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened and glossy.
For a creamier texture, lightly crush some of the chickpeas against the side of the pan with a spoon — this naturally thickens the sauce.
Finish with lime juice, the remaining salt and black pepper. Stir through the fresh coriander just before serving.
Taste and adjust seasoning if needed — more lime for brightness, salt for depth, or chilli for heat.
Storage:
Once cooled completely, store in an airtight container in the refrigerator for up to 4 days. Flavours deepen overnight. Suitable for freezing for up to 1 month. Reheat gently until piping hot.
