Fragrant Chickpea Curry

Fragrant Chickpea Curry

This chickpea curry recipe is an easy, quick one you'll most likely be able to cook without even going to the shops. It uses all store cupboard essentials, with fresh coriander and chilli. The recipe is adapted from an old Moroccan chicken dish my mum makes. What's your go-to store cupboard recipe? Let me know in the comments below:


Fragrant Chickpea Curry

Prep Time
10 mins

Cook Time
40 mins

Total Time
50 mins



Side Dish

Servings: 4

  • 2
  • 2
    ginger garlic paste
  • 2
    curry powder
  • 1
  • 2
  • 1
    diced green chilli
  • handful
    fresh coriander
  • 1
    vegetable stock cube
  • 1 cup
  • 2
    creamed coconut
  • 1
    drained and rinsed

  1. Blend the garlic ginger paste with green chilli and, ground spices to make a curry paste. 

  2. Heat a large pan with oil, and add chopped onions. Fry until onions are starting to turn translucent (5 minutes)

  3. Add curry paste to the pan, stir to coat onions, and fry for a further 7 minutes, until raw smell dissapears and onions are slightly caramelised
  4. Pour in water and crumble stock cube, bring to the boil and cook for 2 minutes.

  5. Add creamed coconut, stir, then add chickpeas.

  6. Turn the heat down to a low simmer, add sprinkling of coriander, and mix through. Cook for a further 5 minutes, then turn off heat, serve, and enjoy.

I love to serve this aromatic chickpea curry with roti or naan bread.

How to make Fragrant Chickpea Curry at home:

  1. Measure out all of your ingredients, and finely dice your onion.

Fragrant Chickpea Curry | Hint of Helen

2. Firstly, make a curry paste by blending the dry spices with garlic ginger paste and the green chilli. I blended mine in my nutribullet, but use whatever you have on hand, or you can even just mix and finely dice the chilli. Fragrant Chickpea Curry | Hint of Helen Fragrant Chickpea Curry | Hint of Helen

3. Heat oil in a large pan, and lightly fry your onions until they begin to turn translucent. 

Fragrant Chickpea Curry | Hint of Helen

4. Add the curry paste you just prepared to the pan:

5: Stir to coat the onions, and fry until raw smell disappears and the onion is lightly caramelised. 

6. Add water and stock cube and turn the heat up to boil


7. Add creamed coconut to the pan and stir to mix in8)  Once the sauce begins to thicken add chickpeas to the pan and stir to coat in sauce  9. Add chopped coriander to the pan, turn down the heat and stir.  10. Remove from heat, top with more coriander, serve and enjoy! 

The rice cooker I use is this one from Tefal. IT IS AMAZING. It has settings for white, brown and quick rice, and it turns out perfect every time! 

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