Curried Chickpeas

Curried chickpeas



  • 2 tbsp vegetable oil
  • 2 onions, diced
  • 6 cloves garlic, chopped
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tbsp cumin, ground
  • 1 tbsp coriander, ground
  • 2 tins chickpeas (850g in total), drained and rinsed
  • 2 tins diced tomatoes (880g in total)
  • 1 tsp garam masala


In a pan, heat the oil and add onions and garlic, stirring over a medium heat until soft.

Add coriander, cumin, salt, tumeric and paprika and cook for a minute to release aromatics.

Add chickpeas and undrained tomatoes and simmer for 20 minutes, stirring occasionally.

Stir in garam masala and simmer for a further 10 minutes.

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Serving Suggestions


  • This is the most more-ish vegetarian dish I have ever had. I made it thinking my husband will love this and kept finding myself sneaking spoonfuls from the fridge.
  • If you are feeding this to the little ones you can reduce the chilli to 1/2 tsp of chilli or just omit it altogether.
  • Serve the curried chickpeas with a nice big dollop of natural yoghurt when it’s spicy. The contrast of the heat and soothing cool is fantastic.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand”s best recipe finder.

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