Chickpeas are one of my favourite curry ingredients. I make more or less any curry and just switch out the traditional ‘meat’ used for a tin of chickpeas. It’s so quick and easy – and often can be made with storecupboard essentials.
Here’s my take on a chickpea ‘Balti’. It has all the base ingredients of a Balti – but made super light, healthy, vegan and delicious using chickpeas and spices! It’s definitely a ‘diet-friendly’ kinda recipe which feels like a proper ‘treat’ meal.
This curry is a tomato-based dish, with sauteed onions, peppers and spices. I tend to make this dinner on a Sunday evening and save leftovers for lunches during the week. Leftovers will last 4/5 days when stored in the fridge and can be frozen too.
Serve with wholegrain rice for a filling, lean dinner – or with chips or naan for a ‘fake-away’ treat! Lovely topped with fresh coriander too! If you don’t have tinned chickpeas (I always recommend tinned chickpeas – they’re SO much easier than dried). You can, of course, use dried chickpeas – just be sure to soak them overnight and drain ahead of making this recipe.
A great crowd-pleaser, this chickpea Balti curry is also vegan, so is perfect if you’re hosting guests!
How to make a chickpea Balti at home
Scroll down for recipe card and ingredient list.
- Chop the onion and peppers into bite-sized pieces
2. Heat oil in a non-stick pan and add in the onion
3. Cook the onion on medium heat until beginning to brown – about 4 minutes, stirring often
4. Then add in the peppers, and ginger/garlic pastes and stir. Cook for 2 minutes – stirring often, until the ‘raw’ smell disappears
5. Then add in the dried spices
6. Stir to coat everything in the spices, and cook for a further 1 minute
7. Add in the tinned tomatoes and sugar – stir and bring to a simmer
8. Cook for 5 minutes on a low simmer until it thickens a bit
9. Then drain your tinned chickpeas and add to the curry
10. Stir and cook for a further 5 minutes, until the chickpeas are cooked throughout. If your sauce is too thick – then please add water to make the sauce the consistency you like (3 tbsp should be ample). I sometimes have it super thick, other times quite thin, depending what I’m serving with.
- 1 tbsp oil
- 1 onion
- 2 tsp ginger paste (or 2 garlic cloves)
- 1 tsp ginger paste
- 2 peppers
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp hot chilli powder
- 1 tsp onion granules
- 400ml tinned tomatoes
- 1 tsp sugar
- 400ml tinned chickpeas
- handful fresh coriander, chopped
To Serve (optional)
- Rice & naan
- Chop the onion into equal, bite-sized pieces
- Chop the peppers into bite-sized pieces
- Heat oil in a large, non-stick pan
- Add in the onion and fry on medium heat for 4 minutes
- Then add in the garlic, ginger and peppers
- Stir to combine and cook for 2 minutes
- Add in all the dried spices (turmeric, cumin, coriander, chilli, onion granules) and stir
- Cook for 1 more minute
- Then add in the tinned tomatoes and sugar - stir to combine and cook on a low simmer for 5 minutes
- If the mixture is a bit dry - add a splash of water (to make it as 'saucy' as you'd like)
- Drain and add in the chickpeas - stir and cook for 5 minutes
- Add salt to taste
Amount Per Serving Calories 330Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 240mgCarbohydrates 55gFiber 10gSugar 11gProtein 12g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!