Quick Chickpea Curry

A flavourful yet easy to make curry dish that brings plenty of warmth to the cold winter months. Adjust the spice however you like, you can even add other kinds of veggies you might have leftover, to really make this dish your own!


A black bowl filled with a delicious chickpea curry


  • 1 Onion

  • 2 Garlic cloves

  • 2 tsp Grated ginger

  • 2 tsp Ground turmeric

  • 2 tsp Ground curry

  • 1 tsp Ground cumin

  • 1 tsp Ground cilantro

  • 0.5 tsp Ground cinnamon

  • 0.5 tsp Ground cayenne

  • 400 g Chickpeas

  • 400 g Chopped tomatoes

  • 400 g Coconut milk

  • 1 Green chilli pepper

  • 1 handful Coconut flakes

  • 1 tsp Salt

  • 2 tbsp Olive oil

How to make it

  1. In a large sauté pan, heat oil over medium heat, add the diced onions and sauté until lightly caramelised (about 5 minutes).

  2. Stir in spices, finely chopped garlic and ginger and sauté for about 1 min.

  3. Add tomatoes and coconut milk, cook for 10 min and blend the sauce until creamy using a hand blender.

  4. Reduce the curry for 5 minutes more and season with salt to taste.

  5. Add the drained chickpeas and thinly sliced green chilli pepper.

  6. Serve warm in a bowl and drizzle with olive oil and coconut flakes.

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Recipe by .506