Chickpea Curry


  • 2 cans of chickpeas (drained)
  • 1000 grams passata
  • 3 or 4 large fragrant tomatoes or a a dozen or so cherry tomatoes (optional)
  • 1 large onion, diced
  • 1 garlic clove, finely grated
  • 1 tablespoon ginger purée or freshly grated ginger
  • 2 tablespoons curry powder
  • 1 tablespoons turmeric
  • 1 teaspoon cayenne (optional)
  • 1 teaspoon salt
  • 4-6 tablespoons double cream*
  • 2 tablespoons of vegetable oil (or other flavourless oil)

(Can also add any leftover veggies you need to use up in the fridge like a bit of zucchini, white cabbage, or spinach, for example.)

Soften diced onions in a pan with your salt and a couple tablespoons of oil over medium-high heat. Once softened add ginger, garlic, and spices. Cook for 1 minute, stirring constantly to avoid burning the garlic.

Add drained chickpeas, passata, and tomatoes. Cover and bring to a boil, then reduce to low heat, and let simmer for 15 minutes, stirring occasionally.

Add cream, and heat through, and serve with some basmati rice!

*For the vegan version, simply omit the cream or use a substitute.

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