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Chickpea Curry

Published Tuesday, 25 November, 2008 by Kirsty

Tasty as hell



  • 2 tablespoons of vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • knob root ginger, finely chopped
  • 6 whole cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 (400g) tins chickpeas, undrained
  • handful chopped fresh coriander


1.Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute over medium heat, stirring constantly.

2. Mix in chickpeas and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.


  • Sarah 6 years ago

    ... There's no curry powder in this curry?

    it actually looks super simple and really delicious, i'm excited for this one---thank you!

  • Joe 7 years ago


  • Natalie 10 years ago

    How many does this serve? any tips for giving it more of a kick? x

  • Pearl 10 years ago

    Just wondering if this is possible to freeze? thanks.

  • Rachael 10 years ago

    Very spicy. I added a tin of tomatoes and a bit of plain yogurt. Pretty good. Ate it with rice and have lots of leftovers.

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