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Quick Chickpea Curry

Quick and easy but also lovely to the taste

heat heat heat

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 5 Minutes Cooking Time 15 Minutes

Photo soon folks

Vegan safe Vegetarian

1 Tablespoon Vegetable Oil
2 Cups Chickpeas, drained and rinsed
¼ Teaspoon Salt, to taste
1 Teaspoon Garam Masala
1 Teaspoon Ginger
175 Gram Tomato Passata
110 Gram Coconut Milk
Corander, for garnish
In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder.
Give it a quick mix and let it cook on high heat for 3-4 minutes.
Stir to prevent it from burning.
Reduce the heat to low and add in the passata and coconut milk.
Stir and let it cook for about 5 minutes until hot.
Add more salt if required.
Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro.