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Chickpea Curry

Prep Time 5 minutes
Cook Time 25 minutes
Servings 2


  • 1 tbsp rapeseed oil
  • 2 tbsp curry paste
  • 50 ml water
  • 1 tin chickpeas
  • 2 tbsp tomato puree
  • 100 ml water
  • 2 tbsp cream


  • Heat the oil in a saucepan and add the curry paste and 50ml of water.
  • Cook for a few minutes before adding the tomato puree.
  • Then add the chickpeas and some of the additional water until you are happy with the consistency. You may need to add more water as the curry simmers.
  • Simmer for 15 minutes and then add 2 tbsp of cream. This gives a lovely richness.
  • Simmer for another 5 minutes and serve.