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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I’m excited to share my simple yet incredibly delicious chickpea and tomato curry recipe. This dish requires just a handful of ingredients, making it 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. Follow my step-by-step instructions to create a dish that will become a favorite in your household.
You may also enjoy this Chickpea Curry Made with Coconut Milk and Easy Vegan Red Lentil Curry.
Why You Should Try This Recipe
- This chickpea 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 Quick 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.
Tips and Substitutions
- Chickpeas: For this 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 plummed tomatoes for this recipe but you can use fresh tomatoes instead.
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
Chickpea Tomato Curry
Equipment
- 1 Saucepan
Ingredients
- 2 cans of chopped tomatoes
- ½ cup of vegetable stock (optional)
- 1 can of chickpeas
- ½ an onion chopped
- 3 crushed garlic cloves
- 2 teaspoon of curry powder
- 2 teaspoon of turmeric
- 1 teaspoon of garam masala
- 2 teaspoon of cumin
- Salt to taste
- Pepper to taste
- A pinch of thyme
- A splash of vegetable oil
Instructions
- Heat a splash of oil in a saucepan. Once it is hot add the onions, garlic and cook for 2 minutes or until soft.
- Add curry powder, turmeric, garam masala, cumin and thyme to the saucepan, stir and cook for 1 minute.
- Pour in the chopped tomatoes, vegetable stock, stir and bring to a boil. Add to chickpeas, season with salt and pepper to taste, Then, leave to cook for 7-10 or until the chickpeas are soft. 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.
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