Chickpea Curry

Originally from community member Derek Treuer


  • 1 small onion, chopped
  • 4 pieces ginger, fresh, size and thickness of a 25-cent coin
  • 2 cloves garlic, chopped
  • 2 each chilis, serrano, chopped, seeded
  • 1 Tbsp coriander seeds
  • 2 tsps cumin seeds
  • 1 Tbsp coconut oil
  • 1 cup tomatoes, diced
  • 1.5 tsps sea salt
  • 30 ozs chickpeas, cooked


  1. Pulse onion, ginger, garlic, chiles, coriander, and cumin in small food processor to create a pungent and aromatic blend. All will look bruised but still be fairly whole.
  2. Heat oil in medium sauce pan over medium heat. Stir-fry the veg mix, stirring often, until browned, about 15 minutes.
  3. Stir in tomatoes with their juices and the salt, scraping the fond. Pour in 1 cup of water and add the chickpeas. Stir. Bring to a boil, cover, reduce heat to low. Simmer about 15 minutes, letting the sauce thicken slightly. Serve warm with all-wheat griddle breads.

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