Chick-Pea Curry

Love how simple this to make….


  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 5 cloves of garlic
  • 2 hot green chilies
  • 1-inch piece of fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • ½ teaspoon garam masala
  • 2 teaspoons salt
  • 2 x 14 ounces cans chickpeas – water drained out
  • 1 x 14 ounces  can chop tomatoes
  • 1 cup vegetable broth


  1. In a large pan heat the oil and fry up the onions until they begin to soften and turn brown.
  2. While they are cooking put all the dry ingredients, ginger, chilies and garlic into a food processor with a splash of water and blitz them all together until they resemble a lumpy paste.
  3. Scoop out the paste and add it to the onions making sure to mix it in well and cook for a couple of minutes before adding the chickpeas, chopped tomatoes, and vegetable broth.
  4. Bring the pot to a simmer and then pop the lid on and cook for 30 minutes. Taste and season with more salt if needed.

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