ChickPea Curry

Jacqui Farbrace
This Chick Pea Curry is a tasty filling and cheap meal.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Vegetarian
Servings 2 People


  • 1 large pan
  • 1 Chopping board
  • 1 Sharp knife


  • 1 small Tin ChickPeas (drained)
  • 1 large Tin Chopped Tomatoes
  • 1 Large Tin Coconut Milk
  • 2 Sticks Celery (chopped)
  • 1 Medium Yellow Pepper (sliced) You can use any colour
  • 2 Gloves Garlic (finely chopped)
  • 1 Red Onion (chopped)
  • 1 tsp Ground Cumin
  • 1 tsp GaramMasala
  • 1 tsp Corriander
  • Salt to taste
  • Olive Oil
  • 1 large tsp cornflour


  • Heat a little olive oil in a deep pan or saucepan
  • Add the onion, garlic, and spices and stir until the onion is soft. Do not let the garlic burn as it will become bitter. Add a spoonful of tomatoes to loosen the mixture. Allow to cook for 2-3 minutes.
  • Add the chickpeas, pepper and celery and stir for 5minutes.
  • Add the Tomatoes and Coconut milk. bring to the boil and then simmer for 5minutes.
  • Add a large tsp of cornflour to a cup along with a little cold water. Stir to a paste and then add to the Curry and stir. Add a little salt to taste. Allow to simmer for a futher 5 minutes. If you would like the curry to be thicker add a little more cornflour paste.


Serve with some rice or just some warmed nan bread.
If you want to add more vegetables you can do so, a mix of peppers, Baby corn would work well.
To make for 4 people, just double the ingredients.
Keyword Cheap meal, Chic Peas,, Chickpeas, Curry, Family meal, Meal for two, Peppers, Spices, Tomatoes