Chickpea Curry

Method for soaking chickpeas

Take 1 cup dried organic chickpeas
Soak overnight.
Drain. Place chickpeas in a medium saucepan.
Cover well with fresh water, 2 to 3 cm above the level of the chickpeas.
Bring to the boil then simmer 30 – 40 minutes until the chickpeas are “nutty” tender and still retaining their shape. Set aside until later.
Note: do keep an eye on the water level so the chickpeas do not dry out.
The ideal is that at the end of the cooking time, the water is virtually absorbed into the chickpeas.

Chickpea Curry – Ingredients

  • 2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon yellow curry powder
  • 2 dried bay leaves
  • 2 teaspoon dried marjoram
  • 1/2 teaspoon crushed fennel seeds
  • 1/2 teaspoon ground cinnamon
  • I diced large brown onion
  • 1 and 1/2 cups chopped celery
  • 1 cup diced orange sweet potato
  • 1 diced red apple
  • 1 teaspoon grated lemon rind.
  • Water
  • 2 tablespoons Tahini
  • 1/3 cup fresh herbs – thyme and oregano
  • Yoghurt – full cream natural organic
  • 1/2 cup grated cheese – a nutty Swiss style.


Sauté the herbs and spices in the oil on low heat for a couple of minutes.
Add onion and celery. Stir until sautéed.
Add a little water (about 1/2 cup). Increase to a moderate temperature.
Add sweet potato, apple and lemon rind and stir.
Add the cooked chickpeas and stir in.
Simmer, with the lid, about 20 minutes until the vegetables are tender.
Add tahini and fresh herbs. Mix together well.
Plate up and top with a dollop of yoghurt and grated cheese.

Did you know?

Whilst I wouldn’t suggest eating legumes daily, once or twice a week is good for variety and gluten-free carbohydrate consumption. Soaking them yourself as described above is best, as tinned legumes contain phytates which are anti nutrients and can disrupt digestion.