I’m a big fan of curry in general, but as you know, there are three curry recipes that I can’t resist: curry couscous, curry popcorn and chickpea curry. Since you already have a recipe for couscous, and making curry popcorn is too simple (make popcorn and add a lot of curry), today I bring you a recipe to prepare an easy, cheap and fast chickpea curry.

Chickpea curries tend to usually use canned coconut milk as a base, which makes the curry flavor super present even if you add it in a small amount. But the truth is that the day I wanted to prepare it I didn’t have coconut milk at home (I almost never have, unless I’m going to make a special recipe), so I simplified and used a tomato sauce diluted in water, and the The result is really great. Cheaper and more accessible. Also, if you want, you can make this recipe with coconut milk.


200 gr of cooked chickpeas
1/2 red pepper
1/2 courgette
1 onion
3 cloves of garlic
1/3 cup of tomato sauce
1/3 cup of water
1 tablespoon of curry
A pinch of salt

For the puree
2 potatoes

Step by step

  1. Peel the garlic and cut it in half. Put them in a pot along with a splash of olive oil. Turn on medium heat and let toast.
  2. Meanwhile, peel and finely chop the onion.
  3. When the garlic is toasted, add the onion and brown.
  4. While browning the onion, chop the 1/2 zucchini and 1/2 pepper into strips.
  5. Later, when the onion has browned, add the zucchini and the pepper and continue to sauté until all the vegetables are well browned. If necessary, add more olive oil.
    Add the zucchini and pepper strips to the sauté.

    Add the zucchini and pepper strips to the sauté.

  6. When the vegetables are ready, add the cooked chickpeas (if you use a pot, try to remove the liquid beforehand).
  7. Sauté for 5 minutes over medium heat.
  8. Add the 1/3 cup of tomato sauce and 1/3 cup of water (which is with the same cup that we have measured the tomato), mix. If you like a chickpea curry with a more liquid sauce, you can add a little more water.
    Add the tomato and water, which will be the base of the sauce curry.

    Add the tomato and water, which will be the base of the curry sauce.

  9. Add a pinch of salt and at least a tablespoon of curry. You can try and add more if you consider it.
  10. Keep over medium heat for 5 more minutes, stirring periodically.
  11. At the same time, peel two potatoes and cut into large cubes. We put them to boil in a pot with plenty of water and let them cook until they are tender enough to be easily pierced.
  12. When they are ready, we remove them and crush them together with a splash of water and salt, thus creating the mashed potato.
  13. Place a base of mashed potato on a plate and serve the chickpea curry hot on top. And ready!
    Add the curry to the sauce and mix with the chickpeas.

    Add the curry to the sauce and mix with the chickpeas .

Share With Your Friends!!

Similar Posts