Chickpea Curry


500g chickpeas canned or cooked

1 medium onion

1 large carrot cut the size of the chickpeas

1 stalk celery cut the size of the chickpeas

1 can coconut milk

2 cloves of minced garlic

2 garlic clove size ginger

3 tablespoons of tomato paste

2 teaspoons curry powder

1 teaspoon garam masala

1/4 teaspoon cumin

Oil to fry

Salt to taste


  • Heat oil, add onions and fry until soft and transparent
  • Add carrots and celery and fry again until soft
  • Add curry powder, garam masala, cumin, salt, tomato paste, ginger and garlic and cook for a minute
  • Add chickpeas and coconut milk
  • Reduce the heat and cook for 20 minutes