Meatless Monday #13: Chickpea Curry

This is literally the easiest and quickest curry I have ever made…and it is delicious.

You will need:

2 Tablespoons vegetable oil

2 onions minced/grated/chopped very finely

2 cloves garlic, minced or chopped finely

2 teaspoons of fresh ginger root, finely chopped

6 whole cloves

2 cinnamon quills or 1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

salt (to taste)

1 teaspoon cayenne pepper

1 teaspoon ground turmeric

2 tins of chickpeas

1/2 tin coconut milk/cream (optional)

1 cup chopped fresh coriander

This is how:

  1. Heat the oil in a large frying pan over a medium heat. Fry the onions until soft and translucent.
  2. Add the garlic, cloves, cinnamon, cumin, ground coriander, cayenne pepper, and turmeric and fry over a medium heat for a minute or two, stirring constantly. Add the chickpeas, their liquid and the coconut cream (optional). Stir well and simmer until heated through. Taste and add salt if necessary.
  3. Remove the curry from the heat and stir in the fresh coriander leaves just before serving. I didn’t have any fresh coriander and the curry was still delicious.



The original recipe, before I tweaked it a little, is from Aminah A. Rahman (

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