Chickpea curry with brown rice

Serves 4


400g chickpeas

1 tbsp olive oil

2 cloves of garlic diced

1/4 chilli diced

1 medium red onion diced

2 tsp garam masala

2 tsp cumin

1 tsp turmeric

1 tsp of ground coriander

black pepper and a pinch of salt

400g tin of coconut milk 

optional: fresh coriander

200g brown rice


  • Boil the rice in a pan of water (boil for 15-20 minutes).

  • Heat the oil in a pan, sauté the onion, chilli and garlic until the onions are softened and starting to brown.

  • Add the spices to the pan– mix then add the chickpeas and coconut milk. Bring to the boil and simmer for 10 minutes.

  • Serve with the rice and enjoy!

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