Chickpea curry

Cooking Time: 20 min Preparation Time: 10 min Serves: 4 people
a prepared Chickpea curry meal

1 TBLS Oil

1 tsp Cumin Seeds

1 Onion, finely chopped

2tsp Garlic & Ginger Mix, fresh

1tsp Garam Masala

1 Red Chilli, chopped

1tsp Turmeric powder

3tsp Medium Curry Powder

1 can(425g) All Gold Whole Peeled Tomatoes

2tsp Trulem Lemon Juice

1 can(425g) Koo Chickpeas, drained

3 cups Baby Spinach, rinsed


  1. Heat a large saucepan and dry fry the cumin seeds for 1 minute. Stir often, while they pop.
  2. Add the oil, onion, garlic and ginger as well as the chilli. Sauté for a few minutes over medium heat.
  3. Reduce the heat and all the spices, stir well and cook for a further few minutes.
  4. Add the tomatoes and breakup with your spoon to small bite size chunks.
  5. Add the drained chickpeas and about 1/2 cup of water or stock. Bring to the boil, then simmer for 10 minutes.
  6. Stir in the lemon juice and the spinach. Let the spinach wilt/soften, then removed the pan from the heat. Adjust seasoning if needed, with salt and pepper.
  7. Serve with Tastic Brown Basmati Rice for a tasty meat-free meal.

Cooks Tips! Tofu, can also be added to this near the end, for a protein rich vegan meal. This filling is also great for pita breads or a wrap.

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