Chickpea Curry

This chickpea curry is very common in the eastern and northern regions of India and can be adapted to suit one own requirements.

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Chickepea curry goes extremly well with either Roti or Chappatis

  • 1 onion, finely chopped

  • 1/2 cup vegetable stock

  • 1 Clove of garlic

  • 2 tbsp oil

  • 2 tsp garam masala

  • 2 tins chickpeas

  • 2 tsp cumin

  • 3 tbsp mango chutney

  • 1 teaspoon coriander

  • 2 500g tins of chopped tomatoes

Chickpea curry


Find a large pan and heat the onions and garlic in the oil untill the onions lose thier colour.

Add the tomatoes, chutney, vegetable stock and chickpeas and mix well.

Bring the pan to the boil and then let it simmer fo about 7 or 8 minutes.

Garnish with some fresh coriander and serve hot with some chappatis or Roti.

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