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  • Writer's pictureKay

Chickpea Curry

Serves 2

1 tbsp coconut oil

1 red onion

3 garlic cloves

1 tbsp fresh ginger

1 tin chickpeas

100g frozen peas

1 tsp turmeric

Half a tsp salt

Half a tsp cayenne pepper

1 tsp garam masala

1 tsp cumin

1 tin chopped tomatoes

2 tbsp coconut yoghurt to serve (optional)

2 tbsp flaked almonds to serve (optional)


1. Finely slice the onion and crush and finely chop the garlic. Grate the ginger.

2. Heat the oil in a large saucepan and cook the onion for 5 mins until soft. Add the garlic, ginger and a tablespoon of water and stir well. Stir fry for 2 mins.

3. Drain and rinse the chickpeas and add to the pan with the peas, turmeric, salt, cayenne pepper, garam masala, cumin and tomatoes. Add 200ml water and cook for 20 mins.

4. Serve with a tablespoon of coconut yoghurt and scatter with flaked almonds (optional), and a side of broccoli / kale or cabbage.

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