Chickpea Tomato Curry
This delicious Chickpea Tomato Curry is easy to follow and can be made in 30 minutes with tomatoes, onions, chickpeas, and aromatic spices. Serve it for dinner with rice or bread.
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This simple yet incredibly delicious chickpea tomato curry recipe is made with a handful of ingredients, its flavorful and easy to prepare. Curry has been a staple in many cultures for centuries, and for good reason-it's delicious! It is also warm, inviting, and packed with nutrients, making it a perfect choice for a wholesome meal.
You may also enjoy this Coconut Milk Chickpea Curry and Vegan Red Lentil Curry.
Why This Recipe Works
- This chickpea tomato curry is filling, comforting and delicious.
- It is perfect for busy weeknights as it is ready in 30 minutes.
- Leftovers can be stored in the fridge and enjoyed throughout the rest of the week.
- Serve this tasty curry with Indian Turmeric Rice or Best Turkish Bread.
- You can adjust the seasoning to suit your taste. For example, add more pepper to a spicier curry.
Chickpea Tomato Curry Ingredients
See the recipe card for full information on ingredients and quantities.
- Chopped Canned Tomatoes: Use a good brand of chopped tomatoes for the best flavor.
- Chickpeas: Use canned chickpeas to save time.
- Tomato paste: This will thicken the sauce.
- Onion: Feel free to swap chopped onions with onion powder.
- Garlic cloves: fresh garlic is best but you can swap it with garlic powder.
- Curry powder, turmeric, garam masala, and cumin: Select good-qualtiy seasonings for the best flavor.
Tips and Substitutions
- Chickpeas: For this chickpea tomato curry recipe, you can use canned or dried chickpeas. I prefer to use canned chickpeas because they cook faster. If you decide to use dried chickpeas, follow the instructions on the packaging.
- Cooking: Do not overcook the chickpeas, as it will result in an overly soft curry.
- Tomatoes: I use canned chopped tomatoes for this recipe but you can use fresh tomatoes instead.
- Add-ins: This chickpea tomato curry is made without coconut milk however you can add ½-1 can of coconut milk to give the curry a creamy base. You can also add fresh spinach.
How to Make Chickpea Tomato Curry
- Drizzle a bit of oil into a saucepan and heat it up. Once hot, add the onions and garlic, and let them cook on medium heat for about 2 minutes until they're soft and smelling amazing.
2. Stir in the tomato paste and let it cook for a minute.Â
3. Then, add the curry powder, turmeric, garam masala, paprika, and cumin. Stir and cook for another minute.
4. Next, pour in the chopped tomatoes, mix it together, and bring it to a boil.
5. Add the chickpeas, season with salt and pepper, stir, and let it simmer for 7-10 minutes until the chickpeas are nice and soft. If the curry's too thick, just add water to loosen the consistency.
6. Add the curry to a serving dish.
7. Once the Chickpea Tomato Curry is ready, sprinkle some fresh parsley or coriander on top and serve with rice or wraps. You may also enjoy these Sauteed Chickpeas.
Recipe FAQs
If you have leftovers, then add them to an airtight container and refrigerate for up to four days.
More Delicious South Asian Recipes
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Chickpea Tomato Curry
Equipment
- 1 Saucepan
Ingredients
- 400 g/16oz of canned chopped tomatoes
- 400 g/16oz of canned chickpeas
- 1-2 tablespoon of tomato paste
- ½ cup of water
- ½ onion chopped
- 2 garlic cloves crushed
- 1 teaspoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1.5 teaspoon of cumin
- 0.5 teaspoon of paprika
- Salt to taste
- A splash of vegetable oil
- Parsley or coriander to garnish
Instructions
- Heat a splash of oil in a saucepan. Once it is hot, add the onions and garlic and cook on medium heat for 2 minutes or until soft and fragrant.
- Add tomato paste and cook for one minute.
- Then, add curry powder, turmeric, garam masala, paprika and cumin to the saucepan, stir and cook for 1 minute.
- Pour in the chopped tomatoes, stir, and bring to a boil.
- Add chickpeas, season with salt and pepper to taste, and leave to cook for 7-10 minutes or until the chickpeas are soft. If necessary, add water to loosen the curry's consistency.
- Once done, top with fresh parsley or coriander and serve with rice or wraps.
Notes
- Chickpeas: You can use either canned or dried chickpeas for this recipe. I prefer canned chickpeas because they cook faster. If you opt for dried chickpeas, be sure to follow the instructions on the packaging.
- Cooking: Avoid overcooking the chickpeas to prevent the curry from becoming too soft.
- Tomatoes: I use canned plum tomatoes for this recipe, but fresh tomatoes can be used as well.
