Quick Chickpea Curry
You can make this quick chickpea curry in minutes. It is vegan, oil free and full of plant protein.
My quick chickpea curry recipe is very similar to my quick & fresh baked beans recipe. Here I use chickpeas instead of haricot beans, and I add some extra spices, but otherwise they are the same. The sauce is simply spiced rustic passata. I often use rustic passata as a ready made, oil free tomato sauce: it’s one of my favourite ingredients. I buy ‘Cirio’ rustic passata. The consistency is somewhere between a tin of chopped tomatoes and smooth passata, and it tastes lovely. If you can’t find rustic passata then roughly blitz a tin of tomatoes in a food processor. I wouldn’t use regular, smooth passata when making this recipe though: the consistency would be too slimy.
Like my quick & fresh baked beans, this recipe works well on toast or a jacket potato. You can serve it as part of a grain and salad bowl, or with other curried dishes as part of an Indian feast.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- 2 cloves garlic (chopped)
- 1/2 inch ginger (peeled and finely chopped or grated)
- 1/2 tsp each of garam masala, ground cumin, ground coriander, turmeric
- 350 g jar of rustic passata (or a tin of tomatoes, blitzed in a food processor)
- 1 tin chickpeas (drained)
- salt (to taste)
- coriander leaf (chopped)
Sauté the ginger and garlic in a little water. Add the rest of the spices.
If using a tin of tomatoes, pulse them in a food processor to make a chunky sauce. Add this, or the rustic passata, to the spices. Add the drained chickpeas and cook for a few minutes to reduce the sauce slightly.
Add the coriander and season to taste.