- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 1 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ¼ tsp
- 2 tbsp
- 800 g
- 400 ml
- 200 ml
- 1 tsp
- 100 g
- 300 g
- 15 g
Process
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Heat the olive oil in a large deep pan over medium heat. Add the diced yellow onion with a pinch of the salt and cook for 5 to 6 minutes, stirring, until soft and lightly golden.
Add the garlic and fresh ginger and cook for 1 minute until fragrant, then stir in the garam masala, ground cumin, ground turmeric, ground coriander and cayenne pepper. Toast the spices for 30 seconds, stirring constantly so they do not burn.
Add the tomato paste and cook for 1 minute, mashing it into the onions, until it darkens slightly and smells sweet rather than sharp.
Pour in the coconut milk and vegetable broth, scraping the bottom of the pan. Bring to a gentle simmer.
Add the drained canned chickpeas and the remaining salt. Simmer uncovered over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
If serving with basmati rice, cook it now according to the package directions while the curry simmers.
Stir in the baby spinach if using and cook for 1 minute until wilted. Turn off the heat, then stir in the lime juice and taste for salt.
Serve hot over basmati rice, scattered with fresh cilantro.
Kitchen notes
Kitchen notes
- The most common mistake is adding the ground spices to dry heat and burning them, which turns the curry bitter. Add them only after the garlic and ginger are in the pan and keep stirring for no more than 30 seconds.
- Do not rush the onion stage. Cooking it 5 to 6 minutes until golden builds the sweetness that balances the spices; pale onion gives a flat curry.
- The curry is done when a spoon dragged through the pan leaves a clear trail that fills in slowly. If it looks watery, simmer 3 to 4 more minutes; if too thick, loosen with a splash of vegetable broth.
- Full-fat coconut milk gives a rich, stable sauce. Light coconut milk works but stays thin, so reduce the vegetable broth to 100 ml.
- Add the lime juice only after the heat is off. Boiled lime juice turns dull and slightly bitter.
Substitutions
- canned chickpeas→200 g dried chickpeas, soaked overnight and boiled until tender
- coconut milk→300 ml plain yogurt whisked with 100 ml water, added off the heat to prevent curdling
- baby spinach→frozen peas, added with the chickpeas
- garam masala→1 tsp ground cumin plus 1 tsp ground coriander and a pinch of ground cinnamon
Storage & reheating
Cool the curry within 1 hour, then store in an airtight container in the fridge for up to 4 days; the flavour improves on day 2. It freezes well for up to 3 months in a freezer-safe container, though the chickpeas soften slightly. Reheat in a saucepan over medium-low heat for 5 to 7 minutes, adding 2 to 3 tbsp water or vegetable broth to loosen the sauce, until piping hot throughout. Reheat rice separately and only once.
FAQ
The questions we get asked most
Why did my chickpea curry turn out bitter?
The ground spices were almost certainly scorched. Garam masala, cumin, coriander and turmeric burn in seconds over dry or high heat. Next time add them after the garlic and ginger are in the pan, keep the heat at medium, and stir constantly for no more than 30 seconds before adding the tomato paste.
Can I use dried chickpeas instead of canned?
Yes. Soak 200 g dried chickpeas overnight in plenty of water, drain, then boil in fresh water for 60 to 90 minutes until they crush easily between your fingers. Add them with the coconut milk and simmer 10 minutes longer than the recipe states, since they need time to absorb the sauce.
How do I make this chickpea curry less spicy?
Leave out the cayenne pepper entirely and use a mild garam masala, as some blends contain chilli. You can also stir in 2 tbsp coconut milk or a spoon of plain yogurt at the end to soften the heat. Taste after the lime juice goes in, because acidity makes chilli feel sharper.
Why is my curry watery instead of creamy?
Light coconut milk and too much broth are the usual causes. Use full-fat canned coconut milk and reduce the vegetable broth to 100 ml. Simmer uncovered, not covered, for the full 12 to 15 minutes so the sauce reduces; covering traps steam and keeps it thin.
Can I make chickpea curry ahead of time?
Yes, and it tastes better the next day once the spices settle. Cook it fully, cool within 1 hour, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water, and add the lime juice and cilantro fresh after reheating.
Can I freeze chickpea curry?
It freezes well for up to 3 months. Cool completely, portion into freezer-safe containers, and leave 2 cm of headspace. Thaw overnight in the fridge, then reheat in a saucepan over medium-low heat for 5 to 7 minutes with 2 to 3 tbsp water. The chickpeas may turn slightly softer but the flavour holds.
How do I know when the curry is finished cooking?
The sauce should coat the back of a spoon and a spoon dragged across the pan bottom should leave a trail that fills in slowly. The chickpeas should be hot all the way through and lightly softened at the edges. If it still looks soupy, simmer 3 to 4 more minutes uncovered.
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