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Spiced Chickpea Curry

A perfectly warming Autumnal dish that is  ideal for vegetarian customers.

  • Easy
  • Serves 2




  • 120g Tilda Brown Wholegrain Basmati Rice
  • 1 tsp Curry powder
  • 1 tsp Cumin
  • Chilli flakes
  • 2 red onions
  • 1 clove of garlic
  • 1/2 tin chopped tomatoes
  • 1 tin chickpeas (drained)
  • 100ml water


  1. Add some oil to a deep saucepan, along with spices of your choice and chilli flakes.

  2. Wait until the oil starts to crackle then add the chopped onions and the garlic to the pan.

  3. Mix the onions with the spices and leave until the onions are soft.

  4. Then add half a tin of chopped tomatoes and leave the mixture to simmer for five minutes.

  5. Add chickpeas and water to the pan.

  6. Cover the saucepan with a lid, lower the heat and leave the curry to thicken for around 5-10 minutes.

  7. At the same time, cook the rice according to the on-pack instructions, then serve with the curry.