Chickpea Tomato Curry

Ingredients

• 400 g (16 oz)canned chopped tomatoes
• 400 g (16 oz)canned chickpeas
• 1–2 tbsptomato paste
• 120 ml (½ cup)water
• ½onion, chopped
• 2 clovesgarlic, crushed
• 1 tspcurry powder
• 1 tspturmeric
• 1 tspgaram masala
• 1½ tspcumin
• ½ tsppaprika
• to tastesalt
• a splashvegetable oil
• to garnishfresh parsley or coriander

Instructions

1. 1

   Soften aromatics

   Heat a splash of vegetable oil in a saucepan. When hot, add the onion and garlic and cook over medium heat for 2 minutes, or until soft and fragrant.

2. 2

   Cook tomato paste

   Stir in the tomato paste and cook for 1 minute.

3. 3

   Toast the spices

   Add the curry powder, turmeric, garam masala, paprika and cumin. Stir and cook for 1 minute.

4. 4

   Add tomatoes

   Pour in the chopped tomatoes, stir, and bring the mixture to a boil.

5. 5

   Simmer chickpeas

   Add the chickpeas and season with salt and pepper to taste. Cook for 7–10 minutes, or until the chickpeas are soft. If needed, add water to loosen the curry.

6. 6

   Garnish and serve

   When the curry is ready, top it with fresh parsley or coriander and serve with rice or wraps.

What is chickpea tomato curry?

Curry is a broad term for spiced dishes found across South Asia, with many regional styles and ingredient combinations. This simple version pairs chickpeas with a tomato sauce and a blend of familiar spices.

Canned chickpeas and tomatoes make it practical for a quick meal, while tomato paste and briefly cooked spices give the sauce a more rounded flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 179 calories, 6g protein, 23g carbs, 8g fat.

The chickpeas and tomatoes provide most of the carbohydrates, while the vegetable oil and tomato paste contribute much of the fat. Chickpeas also provide some protein, though this is a plant-based dish with a modest amount per serving. Serve it with a generous portion of vegetables alongside, or choose a measured serving of rice or bread to round out the plate.

Building the flavour

Aromatics: Cook the onion and garlic until soft and fragrant before adding the spices. This gives them a chance to flavour the oil without rushing the base.

Spices: Stir the curry powder, turmeric, garam masala, paprika and cumin into the tomato paste and aromatics. A short minute in the pan helps release their aroma; keep stirring so they do not catch.

Getting the sauce right

Tomatoes: Bring the chopped tomatoes to a boil before adding the chickpeas so the sauce is evenly heated. The tomato paste helps give it a thicker, richer body.

Consistency: The curry should coat the chickpeas but remain spoonable. Add water a little at a time if it becomes too thick.

When the chickpeas are ready

Timing: Simmer the chickpeas for 7–10 minutes, checking them as they cook. The aim is to heat them through and make them soft without letting the sauce reduce too far.

Seasoning: Taste and adjust the salt before serving. The recipe also calls for pepper at this stage, although it is not listed separately in the ingredients.

Choosing the chickpeas

Canned chickpeas: Drain and rinse them if they are packed in liquid, then add them to the sauce. Their cooking time here is brief, so simmer until tender rather than expecting them to soften from hard.

Texture: For a thicker sauce, gently mash a few chickpeas against the side of the pan as the curry cooks. Keep most whole for contrast.

Serving the curry

Rice: Serve the curry over or alongside rice to make a filling plate and catch the tomato sauce.

Bread: Wraps are another suggested accompaniment; warm them before serving so they are easy to fold around the chickpeas. Finish with parsley or coriander for a fresh herbal note.

Recipe notes & tips

• Keep the heat at medium while softening the onion and garlic so they do not brown too quickly.
• Stir continuously during the brief spice-cooking stage to stop the spices sticking to the pan.
• Add water gradually if the sauce needs loosening; a small splash at a time is easier to control.
• Taste the curry near the end and adjust the salt before adding the garnish.
• Drain and rinse canned chickpeas if you want to remove their packing liquid before cooking.

Variations

• Add greens: Stir in spinach near the end and cook until wilted.
• Make it hotter: Add chilli to the spice mixture to bring more heat.
• Use coconut milk: Replace some of the water with coconut milk for a creamier sauce.
• Add vegetables: Simmer diced courgette or pepper in the tomato sauce until tender.
• Finish with lemon: Squeeze over a little lemon juice just before serving for a sharper finish.

Common mistakes to avoid

• Burning the spices: Keep stirring and limit their cooking time to 1 minute.
• Thickening the sauce too much: Add water a little at a time until it is spoonable.
• Overcooking the chickpeas: Check them during the 7–10 minute simmer and stop once soft.
• Adding the garnish too early: Keep parsley or coriander fresh by adding it just before serving.
• Forgetting to taste: Check the seasoning before serving and adjust the salt as needed.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat in a saucepan over a low heat, stirring until hot throughout; add a splash of water if the sauce has thickened.

Frequently asked questions