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Indian Chickpea Curry

Chickpea curry

Indian Chickpea Curry

There is nothing quite like a good Indian curry when it starts to get a bit chilly out, and as the colder seasons roll in the quicker and easier the meal the better! This Indian chickpea curry by the Happy Pear literally only takes 5 minutes to make is exactly what you need on those wintery-weekday nights when all you want to do is cuddle up under a blanket by the TV with a delicious hot and flavour-filled meal.


  • ½ red onion
  • 2 tablespoons
  • olive oil
  • 1 clove of garlic
  • ½ thumb-sized piece of ginger
  • ½ a red chili
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 400g tin chopped tomatoes
  • 1 400g tin coconut milk
  • 1 400g tin of chickpeas (drained and rinsed)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • small bunch of coriander
  • zest of ½ lime
  • juice of ½ lime
  • 1 avocado


  1. Heat the oil on a medium heat.
  2. Thinly slice the onion and garlic and add to the pan.
  3. Grate the ginger into the pan. No need to remove the skin!
  4. Thinly slice the chilli and add to the pan.
  5. Add the spices and cook for 30 seconds.
  6. Add the chopped tomatoes, coconut milk and chickpeas.
  7. Add the salt and pepper.
  8. Chop the coriander and add to the pan along with the lime zest.
  9. Add the lime juice, season to taste and serve with avocado and the grain of your choice.

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