Super Quick Vegan Curried Chickpeas

Curried Chickpeas

If you’ve been as obsessed as I have with the wonderment that is aquafaba (the water from canned beans) then it is entirely possible that you have been stockpiling chickpeas. Not just me is it? Regardless, if you want a very quick and nutritious spicy dinner, this is for you! I served this with some plain rice and an onion and cucumber salad with fresh coriander and it was delicious Do it do it.




  • 2 tbsp sunflower oil
  • 1 large onion, quartered and sliced thinly
  • can of chickpeas, drained
  • 3/4 cup tomato passata
  • thumb-sized piece fresh ginger, grated finely
  • juice from 1/2 lemon
  • 2 cloves garlic, crushed
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 1/2 tsp coriander
  •  1/2 tsp ground ginger
  • fresh chopped coriander (optional)


  1. Heat the sunflower oil in a large heavy-based pan. Add the asafoetida and mustard seeds and wait for the seeds to start popping.
  2. Immediately add the sliced onion and salute gently until they are golden.
  3. Add the crushed garlic, coriander and ground ginger and mix with the onions, continuing to fry for around 30 seconds.
  4. Pour in the passata and stir in the garam masala, salt and grated ginger and simmer for 3 minutes.
  5. Add the chickpeas and heat through. Add lemon juice and seasoning to taste and serve garnished with fresh coriander.




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