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Chickpea curry

Category: parenting

Duration: medium


Keywords: family, healthy eating, winter


This delicious curry is served great mixed with rice on a wrap for lunch the next day. Special thanks to Huggies mum Tammy for this recipe.



  • 1 large can of chickpeas
  • 3 tsp oil
  • 1 tin of tomatoes
  • 3 tsp crushed garlic
  • 2 tsp ginger
  • 2 1/2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 2/4 cup vegetable stock
  • 1/2 can light coconut cream
  • 1 red onion

To serve:

  • 1 cup of uncooked rice
  • Garlic pita bread or a wrap


  1. On medium heat combine olive oil, garlic, ginger, curry powder, turmeric and paprika. Fry lightly.
  2. Add vegetable stock and tomatoes and continue frying for 2-3 minutes.
  3. Add to a blender and blend until smooth.
  4. Fry onion till soft. Add blender contents and sautee for 4 minutes.
  5. Add chickpeas and coconut cream. Simmer for 20 minutes.
  6. Serve on fresh rice with a garlic pita.

TIP: This recipe can also be used the slow cooker! Just add the blended tomato mixture, coconut cream and chickpeas into the slow cooker, give it a stir and cook on Low for 7-8 hours. Perfect!

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