chickpea curry

Chickpea curry


This vegan, nuts-free, gluten and eggs-free, soy and lactose-free Indian chickpea curry is made of flavorful onions, garlic and coconut cream served over white rice.

Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | soy-free | lactose-free |


⏱ 50 mins – easy

🍽 4 servings – 423 kcal per serving





Sat. fat













  • 1½ tsp salt
  • 2 tbsp olive oil
  • 1 onion
  • 1 tsp dried chili pepper
  • 9 cloves garlic
  • 1 ginger
  • 1 tbsp coriander
  • 2 tbsp ground cumin
  • 1 tbsp gram masala
  • 2 tbsp tomato purée
  • 28 oz can of chickpeas
  • 14 oz can of chopped tomatoes
  • 4 oz coconut cream
  • 1 half pack coriander
  • 4 oz spinach
  • 9 oz white rice


  • 1 pot
  • 1 frying pan
  • 1 food processor
  • 1 knife
  • 1 spoon
  • 1 peeler
  • 1 saucepan
  • 1 lid
  • 1 colander
  • 1 plate


Peel and dice an onion.

Peel ginger with a peeler.

Drain a can of chickpeas in a colander.

Chop coriander and spinach.

Heat 1 tbsp of olive oil in a frying pan. Add onions and cook for 8 minutes to get fried onions. Turn off the heat and add dried chili peppers to the frying pan, then mix with a spoon.

Combine garlic, ginger, olive oil, coriander, cumin, garam masala, tomato puree, and salt in a food processor. Blitz for 2 minutes to get a curry paste.

Transfer curry paste to a saucepan and stir with a spoon for 2 minutes. Add chickpeas and a can of chopped tomatoes, then cook on low heat for 5 minutes. Add coconut cream and 2 tsp of water, then cook for 5 minutes. Stir in three quarters of chopped coriander and chopped spinach. Cook for 7 more minutes to get chickpea curry.

Heat 1 cup of water in a pot for 3 minutes. Add 9 oz white rice and salt to the pot. Cover the pot with a lid and let it simmer on low heat for 10 minutes to get cooked white rice.

Transfer cooked chickpea curry to a plate. Top it with the rest of the coriander.

Serve chickpea curry with cooked white rice.

It’s ready to be served !

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