Punjabi Chickpea Curry

A high protein classic vegetarian recipe. Chickpea Curry is a wonderful vegan dish that can be served hot or cold, as a side dish or a main meal by itself. Chickpeas are combined with garlic, onion, tomato, herbs and spices and simmered until delicious and fragrant. Serve with rice or on its own - give it a go!

  1. Drain the water from the chickpea tins
  2. Heat oil in a heavy-bottomed pot add cumin & mustard seeds cook for 1 min then add chopped onions and Sauté until transparent, add coriander stakes, garlic ginger and fresh chilli
  3. Add a little more oil in the centre of the pan and add salt, garam masala and turmeric into the oil and dry cook for a few seconds.
  4. Add tomatoes tin & tomato puree and cook for 3 minutes.
  5. Add the chickpeas and simmer for 5 minutes.
  6. Add coconut milk and cook for approximately 5 minutes or till you achieve a slightly thick gravy.
  7. Adjust the salt and turn off the heat. Garnish with fresh coriander leaves
  8. Serve with rice, pitta, naan or chapatis

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Recipe Information

Preparation Time
5 minutes
Cooking Time
10 minutes


  • 2 x 400g Cans of Chickpeas (rinsed and drained)
  • 2 tbsp Olive Oil
  • 1 Onion (finely chopped)
  • 3 Cloves Crushed Garlic
  • 1 tbsp Ground Ginger
  • 2 Green Chilli Peppers
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 1 ½ tsp of Garam Masala
  • ½ tsp Red Chilli Powder (optional)
  • ½ tsp Turmeric
  • 3 tbsp Coriander
  • 3 tbsp Tomato Puree
  • ½ Tin Coconut Milk
  • I Tin Chopped Tomatoes
  • ½ tsp Salt (optional)