Chickpea curry


Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  garlic, tomatoes


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • medium knives
  • large non-stick frying pan
  • colander
  • paper towel
  • sieve
  • bowls – 1 medium, 1 large
  • wooden spoon
  • serving plates

  • 1½ cups dried chickpeas
  • 2 tbsp canola oil
  • 1 onion
  • 1 tsp grated ginger
  • 3 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tsp sweet paprika
  • ¼ tsp ground chilli
  • ¼ tsp ground turmeric
  •  ¼ tsp yellow mustard seeds
  • 400 g tomatoes
  • 2 tbsp coconut cream
  • 1 tsp salt
What to do

Note:  Since the chickpeas need to be soaked overnight, students prepare chickpeas for classes on the following day.  The chickpeas will be cooked by the previous class, so each class must cook chickpeas for the next class.
What to do

  • Set out your ingredients.

Prepare the chickpeas

  • Place the chickpeas in the large bowl, cover with cold water and leave to soak overnight.
  • The next day set the colander in the sink.  Tip the chickpeas and the soaking water into the colander.  Rinse with cold, running water, then drain and tip into a large saucepan.  cover with plenty of water, bring to the boil and simmer gently until tender.

Prepare the spices

  • Heat the small frying pan over a medium heat.  Toast the cumin seeds in the dry pan until they smell fragrant.  Tip the seeds into the mortar.  Toast the coriander seeds in the same way and tip in the mortar.  Grind the seeds using the pestle.  tip the spice powder into the small bowl.
  • Add the other spices to the small bowl.

Prepare the vegetables

  • Peel and finely chop the onion and garlic.
  • Peel and grate the ginger.
  • Chop the tomatoes.

Cook the curry

  • Heat the oil in a large pan over medium-high heat and cook the onion until lightly browned.  Add the ginger, garlic, spices and mustard seeds, stirring until fragrant.
  • Add the tomatoes and cook for 10 minutes.
  • Add the chickpeas and coconut cream and cook for a further 5 minutes or until the curry is thickened.
  • Serve with rice or flatbreads.
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