• 700cal
  • 15min


Chickpea Curry

How to Make It

    Heat the olive oil in a frying pan on a low heat and cook the onions for 5-7 minutes until soft. Add the garlic, cumin and curry powder and cook for a further minute.

    Pour the chickpeas into the pan, along with the liquid from ¼ of the tin. Next add the tomato paste and season with salt and pepper. Combine and leave to simmer on a low heat for 10 minutes.

    Whilst the chickpeas are cooking, pour the rice into a saucepan with boiling water and cook on a low-medium heat for 10 minutes until cooked.

    Drain the rice and serve with the chickpea curry.


  • 1 tin chickpeas
  • 125g basmati rice
  • 30g tomato puree
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 garlic clove, minced
  • ¼ onion, chopped
  • 2 tbsp olive oil

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