Chickpea and Tomato Curry

clock 10 minutes + 25 minutes bowl Serves 4


  • 3 Tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 3 Tbsp ginger, peeled and finely chopped
  • 2 Tbsp cumin seeds
  • large pinch chilli flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 840 g Select chickpeas, drained
  • 800 g Homebrand diced tomatoes
  • 1/2 cup coriander, coarsely chopped plus extra to garnish
  • salt
  • freshly ground black pepper
  • 2 cups Homebrand long grain rice, cooked according to packet instructions
  • 4 Tbsp plain yoghurt
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  • 1. Heat oil over a moderate heat in a deep frying pan. Add onion, garlic, ginger, cumin seeds, chilli flakes, cinnamon and turmeric. Fry gently for 10 minutes until onion is soft and browned.

  • 2. Add chickpeas and tomatoes, mix well, bring to the boil, then simmer 15 minutes until thick. Add coriander just before serving.

  • 3. Season to taste, serve with steamed rice and a dollop of yoghurt for each portion.

  • Tip: Store ginger in freezer, wrapped tightly so it will last for several months.

By Ray McVinnie

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