This crowd-pleasing chickpea curry is unbelievably flavourful. The spices, onion, tomato, chilli, and lemon meld together perfectly, making the dish so rich, zingy, and satisfying. It’s one of my favourite recipes in the world. Plus, it’s super ethical.
Adapted from Madhur Jaffrey
Convenience: Can cooked in bulk and frozen
- 3 tins of chickpeas, drained, retaining 400 ml (14 fl oz) of their liquid
- 3 medium onions, very finely chopped
- 2 tsp salt
- 2 fresh hot green chilies, finely chopped
- 2 tbsp fresh ginger, peeled and grated
- 8 tbsp lemon juice (about three lemons)
- 6 tbsp vegetable oil
- 2 tins of chopped tomatoes, drained
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 2 tsp garam masala
- 1/4 tsp cayenne pepper
- Put 4 tablespoons of the finely chopped onion, 1/2 tsp of the salt, the green chilli, ginger, and lemon juice into a small bowl, mix, then set aside.
- Put the oil into a large heavy-bottomed pan, and set over medium-high heat.
- Put the remaining onions into the pan, and fry for about 10 minutes, until soft and browning a little.
- Add the drained tomatoes, and fry for another 5 minutes.
- Add the coriander, cumin, and turmeric, and stir for 30 seconds.
- Stir in the chickpeas, 400 ml of their liquid, the remaining salt, the garam masala, and cayenne.
- Bring to a simmer, then cover and cook gently on low heat, stirring occasionally, for about 30 minutes, until the chickpeas are tender.
- Stir in half of the lemony mixture, and put the remaining lemony mixture into a small serving bowl.
- Serve warm with basmati rice, adding a little of the hot and zingy lemony mixture on top.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I know, none of the ingredients are harmful to the environment.
- Cheap! Tinned chickpeas, tinned tomatoes, and onions are all inexpensive. Stocking up on spices for the first time can be more pricey, but once you have them they’ll last a long time and are extremely useful.
- Very healthy. Chickpeas are a brilliant source of protein and fibre, while tomatoes contain lycopene, which may help protect against cardiovascular disease and some cancers.
- I can’t even explain how good this tastes! I’ve seen meat-lovers who claim to hate chickpeas eating bowls and bowls of this curry. I’d happily eat it every day.