Kidspot Kitchen

Kidspot Kitchen

Curried chickpeas recipe

An easy vegetarian recipe full of Indian curry flavours that is both fresh and spicy at the same time. Find more on Kidspot New Zealand



  • 2 tbsp vegetable oil
  • 2 onions, diced
  • 6 cloves garlic, chopped
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tbsp cumin, ground
  • 1 tbsp coriander, ground
  • 2 tins chickpeas (850g in total), drained and rinsed
  • 2 tins diced tomatoes (880g in total)
  • 1 tsp garam masala


In a pan, heat the oil and add onions and garlic, stirring over a medium heat until soft.

Add coriander, cumin, salt, tumeric and paprika and cook for a minute to release aromatics.

Add chickpeas and undrained tomatoes and simmer for 20 minutes, stirring occasionally.

Stir in garam masala and simmer for a further 10 minutes.


  • This is the most more-ish vegetarian dish I have ever had. I made it thinking my husband will love this and kept finding myself sneaking spoonfuls from the fridge.
  • If you are feeding this to the little ones you can reduce the chilli to 1/2 tsp of chilli or just omit it altogether.
  • Serve the curried chickpeas with a nice big dollop of natural yoghurt when it's spicy. The contrast of the heat and soothing cool is fantastic.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand''s best recipe finder.

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