Chickpea Curry

Ingredients

• 1 tsp (or to taste)salt
• ¾ tspground coriander
• ¾ tspground cumin
• ½ tspturmeric
• ½ tsp (optional)red chilli flakes
• ¼ tspground cinnamon
• ⅛ tspground black pepper
• ⅛ tspground cardamom
• 1 large (about 1.2 litres diced, or 5 cups)aubergine, peeled and diced
• 2 tbspolive oil
• 3 cloves, mincedgarlic
• 1-inch (2.5 cm) piece, gratedfresh ginger
• 1 medium, choppedonion
• 60 ml (¼ cup)tomato purée
• 2 cans, 439 g (15.5 oz) each, rinsed and drainedchickpeas
• 480 ml (2 cups)water or vegetable stock
• 1 bunch, chopped (about 240 ml, or 1 cup, chopped)fresh coriander, with some reserved for garnish

Instructions

1. 1

   Mix the spices

   Combine the salt, ground coriander, cumin, turmeric, chilli flakes if using, cinnamon, black pepper and cardamom in a small bowl. Mix well and set aside.

2. 2

   Cook half

   Warm a 30 cm (12-inch) deep non-stick frying pan with a lid over medium heat. Add half the diced aubergine and cook without oil for about 7 minutes, stirring occasionally. If your pan is not non-stick, add a couple of tablespoons of water at a time as needed to stop the aubergine sticking.

3. 3

   Cook the rest

   Transfer the aubergine to a bowl and set it aside. Repeat with the remaining aubergine, then add it to the bowl.

4. 4

   Fry the aromatics

   Using the same pan, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mixture, then cook for 5–6 minutes, or until the onion is translucent.

5. 5

   Add the chickpeas

   Stir in the tomato purée and cook for 3–4 minutes, stirring frequently. Add the drained chickpeas, stir gently and cook for a further 2–3 minutes.

6. 6

   Simmer the curry

   Add the cooked aubergine and water or stock, then bring to the boil. Cover the pan and reduce the heat to a simmer for 40 minutes. Add the chopped coriander for the final 10 minutes, reserving some to garnish.

What is chickpea curry?

Chickpea curry is a broad family of dishes found across the Indian subcontinent, with ingredients and spice combinations that vary by region and household. This version pairs chickpeas with aubergine in a tomato-based sauce.

The aubergine is first cooked in the dry pan, then simmered with the spiced chickpeas. That gives it time to soften and take on the flavours of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 8g protein, 29g carbs, 7g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while the aubergine and onion add further carbohydrates and fibre. Olive oil is the main source of fat in the dish. Serve it with a modest portion of rice or flatbread and add a fresh salad for balance.

A warm, balanced spice mix

Ground coriander and cumin provide an earthy base, while turmeric adds its characteristic colour. Cinnamon and cardamom bring fragrant notes, and chilli flakes add optional heat.

Mix the spices with the salt before cooking so they are ready to go into the pan with the onion. If you prefer a milder curry, leave out the chilli flakes.

Why cook the aubergine first?

Dry-cooking the diced aubergine in batches helps it start softening before it goes into the sauce. Stir it occasionally, and use a little water only if it is sticking to the pan.

Keep the pieces in a bowl while you cook the aromatics. Adding them back later helps them hold their shape during the long simmer.

Building the flavour base

Cook the garlic and ginger briefly in the oil, then add the onion and spice mixture. The onion should turn translucent over 5–6 minutes; stir regularly so the spices do not catch.

Give the tomato purée its full 3–4 minutes in the pan before adding the chickpeas. Frequent stirring helps it cook through and coat the ingredients.

Simmering to the right texture

Once the liquid reaches a boil, cover the pan and lower the heat to a gentle simmer for 40 minutes. Check that the curry is simmering rather than boiling vigorously.

The aubergine should be soft and the chickpeas heated through when the simmer is complete. Stir in the coriander during the final 10 minutes, keeping a little back for serving.

What to serve with it

Serve the curry with rice or flatbreads to make a fuller meal and catch the sauce. A spoonful of plain yoghurt or a simple salad can also sit alongside it.

Finish with the reserved fresh coriander just before serving. Its fresh, herbal flavour contrasts with the slow-cooked sauce.

Recipe notes & tips

• Prepare the spice mixture before you start cooking so it is ready when the onion goes into the pan.
• Cook the aubergine in two batches to give the pieces room in the pan.
• If the aubergine sticks, add water a couple of tablespoons at a time rather than adding extra oil.
• Stir frequently while the tomato purée cooks so it does not catch on the bottom of the pan.
• Keep the simmer gentle and the pan covered for the 40-minute cooking period.
• Reserve some chopped coriander for a fresh garnish at the table.

Variations

• Extra heat: Increase the red chilli flakes to suit your preference.
• Milder curry: Leave out the optional chilli flakes.
• More greens: Stir in a handful of spinach near the end of the simmer.
• Coconut finish: Replace some of the water or stock with coconut milk.
• Fresh finish: Add a squeeze of lemon juice just before serving.

Common mistakes to avoid

• Crowding the aubergine: Cook it in two batches so it has room to soften evenly.
• Adding too much water at once: Use only a couple of tablespoons at a time if the aubergine sticks.
• Burning the spices: Stir the onion and spice mixture regularly as it cooks.
• Skipping the tomato purée cooking time: Let it cook for 3–4 minutes, stirring often, before adding chickpeas.
• Boiling too vigorously: Lower the heat after bringing the curry to the boil and keep it at a simmer.
• Adding all the coriander at the start: Stir it in for the final 10 minutes and reserve some for garnish.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the curry has thickened.

Frequently asked questions