Heidi’s 10-Minute Chickpea Curry

This is a fantastic go-to recipe when time and money are in short supply. It’s super quick, nutritious and so tasty, not to mention cheap to make!

Serves 4

1 red or brown onion, chopped

1 tsp garlic, minced

1 tsp ginger, minced

1 tbsp curry powder (optional)

1 tsp paprika

1 tsp coriander

1 tsp cumin

1 can chopped tomatoes

½ can coconut milk

1 can chickpeas

1 tsp salt

1 tsp black pepper

lime juice


Heat water or oil in a pan over medium-high heat.

Sauté onion for a couple of minutes, then add garlic, ginger and spices.

Cook for another 2–3 minutes then add tomatoes and chickpeas.

Add remaining ingredients and let simmer for 10–15 minutes. (Note, you may not need as much as half a can of coconut milk – add gradually so the sauce doesn’t become too runny.)

Note: This recipe can easily be bulked up by adding another 1–2 cans of legumes, such as lentils, black beans, red kidney beans etc. Add in a little more coconut milk if required. I also often cook a pack of gluten-free pasta then add it to the pan to bulk it up even further.  Another option is to serve on top of cooked brown rice.



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