Easy Vegan Curried Chickpeas
Easy Vegan Curried Chickpeas



  • 1 tbsp oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • Pinch of salt
  • ¼ tsp each ground cumin, coriander, turmeric, chilli powder
  • 1 chopped tomato
  • 400g tin of chickpeas, drained
  • 5cm piece of ginger, grated
  • Pinch of garam masala
  • Chapatis, to serve
  • Fry the onions and garlic in the oil until they’re golden and slightly caramelised. Stir in the cumin, coriander, chilli powder, turmeric and a pinch of salt, then cook for a minute or two to combine.
  • Stir in the tomato and 4 tbsp of water. Cook until the sauce begins to thicken, then add the chickpeas (mash a few with a fork to thicken the sauce further), cover and simmer for 5 mins. Add the ginger and garam masala, cook for 3 mins more, then serve with chapatis and a scattering of coriander leaves.
20 mins
2 serving

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