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Chickpea Curry




  • 2 tablespoons coconut oil

  • 1 large onion diced

  • Fresh tomatoes peeled and diced (400g)

  • Chickpeas drained & rinsed (454g). (Cook raw chickpeas in the pressure cooker for 40 to 60 minutes or canned is also an option)

  • 3 garlic cloves minced

  • 1 ½ tablespoons garam masala

  • 1 teaspoon curry powder (I use Kashmiri)

  • 1/4 teaspoon cumin

  • 1/4 teaspoon black mustard seed

  • Coconut milk* (383g)

  • Small lime


  • In a deep pot over medium-high heat, add the coconut oil.

  • Add cumin seeds and mustard seeds.

  • Add onion and cook until onions are soft.

  • Add garlic, garam masala and curry powder.

  • Add in tomatoes. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and about 10 minutes.

  • Add in the chickpeas, Stir to combine.

  • Add in the coconut milk and stir again. Reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

  • Taste the curry and season with salt if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine.


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