Chickpea Curry

Chickpea Curry

10 mins 20 mins Side Dish


  • 1 Large White Onion finely diced
  • 1 tbsp Olive Oil
  • 1½ tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • 1 tbsp Mama Ntsama chilli oil (garlic & ginger)
  • 1 tbsp Curry Powder
  • 1 Can Coconut Milk
  • 1 Cup Fresh Tomatoes finely chopped
  • 1 Can Chickpeas
  • 1 Lime juice
  • Coriander finely chopped
  • 1 tsp Salt taste


  1. Heat a large saucepan over medium heat and add oil before adding onions. Leave the onions to cook for 3-5 minutes until golden brown.
  2. Add garlic and ginger and cook for a further 1 minute before adding salt, chilli oil and curry powder.
  3. Add the tomatoes and leave to cook for 3-4 minutes before adding the coconut milk.
  4. Leave the curry to simmer for 10-15 minutes.
  5. Finally, add the chickpeas and cook for another 3-5 minutes ensuring to stir often.
  6. Pour lime juice and add in some coriander for garnishing (to taste). Serve the chickpea curry with chapati or naan bread – so delicious!!


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