Chickpea Curry

Amah's Kitchen


Chickpea Curry

Here’s an easy to prepare super healthy, inex-pensive curry for you to try. For a variation trying adding some eggplant, zucchini, potatoes, or whatever and enjoy a protein rich vegetarian meal.

Serves 2


1 onion, diced

2 cloves of garlic, minced

½ teaspoon chilli powder (or to taste)

½  teaspoon salt

½  teaspoon turmeric

½ teaspoon paprika

½ tablespoon ground cumin

½ tablespoon ground coriander

½  teaspoon garam masala

1 can chickpeas (drained)

1 can diced tomatoes (undrained)


  1. Heat a little oil on medium and cook the onion and garlic for minute.
  2. Add the chilli powder, salt, turmeric, paprika, cumin and coriander – stirring a further minute.
  3. Stir in the chickpeas and tomatoes.
  4. Cover and simmer on low heat for 15 minutes stirring occasionally.
  5. Mix in the garam masala.
  6. Cover and simmer for another 10 minutes.

Serve with rice or Indian breads.

Garam masala is a blend of pepper, cloves, cinnamon, nutmeg, cardamom, bay leaf and cumin. You’ll find it pre-mixed in most Asian grocery aisle.

Why isn't phonetic spelled the way it sounds?”