Chickpea Curry from Hannah Newton

Name: Chickpea Curry from Hannah Newton
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: One onion diced, red or white,; two large tomatoes diced, or one can of tomatoes; 3 cloves chopped garlic,; 1 tablespoon grated ginger,; one bunch cilantro,; one can coconut milk,; 1 cup chicken broth, if needed; 2 cans chickpeas, (original recipe just had 1. 1 1/2 would be ideal); 1 or 2 tablespoons tomato paste,; 1 tsp avocado oil or olive oil; 1 tablespoon curry powder,; 1 tsp chili powder,; 1 tsp cumin,; 1tsp tumeric; 1tsp cinnamon; 1/2 tsp salt; 1/4 tsp pepper,; 2 Bay leaves, optional; pinch red pepper flakes optional

6 steps

Prep:20minCook:30min

Updated at: Fri, 07 Nov 2025 18:15:06 GMT

Nutrition balance score

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Ingredients

4 servings

1onion

diced, red or white

2tomatoes

large, diced, or one can of tomatoes

3 clovesgarlic

chopped

1 tablespoongrated ginger

1 bunchcilantro

1can coconut milk

1 cupchicken broth

if needed

2cans chickpeas

original recipe just had 1. 1 1/2 would be ideal

1 tablespoonstomato paste

1 tspavocado oil

or olive oil

1 tablespooncurry powder

1 tspchili powder

1 tspcumin

1 tsptumeric

1 tspcinnamon

½ tspsalt

¼ tsppepper

Instructions

Step 1

Sauté onions 1-2 minutes, until clear.

Step 2

Then add garlic, ginger and all the dried spices and saute for 2-3 minutes; you can add more spices later to taste. If using fresh tomatoes, add already after one minute. Otherwise wait the full 2-3 minutes and then add canned tomatoes.

Step 3

Transfer to a blender and blend until creamy.

Step 4

Put all of it back into the pot, add the drained and rinsed chickpeas and let cook for about 10 minutes or until chickpeas are nice and soft.

Step 5

Stir in the tomato paste and coconut milk. Add more spices or tomato paste to taste. Sometimes you can add a squirt of lemon if needed. Let cook for 5 to 10 minutes or longer if you want.

Step 6

Serve with rice or naan and top with the chopped cilantro.