Chickpea Curry-in-a-Hurry

Chickpea Curry-in-a-Hurry


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

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  • 1.5 tbsp Olive Oil
  • 1 Onion chopped
  • 1 Green Capsicum chopped
  • 2 Garlic Cloves crushed
  • 1.5 tbsp Curry Powder
  • 1 tbsp Malt Vinegar
  • 400 g Can Tomatoes
  • 600 g Canned Chickpeas rinsed
  • 3 Potatoes diced
  • 1/3 cup Yoghurt

Nutrition Information

Qty per
95g serve
Qty per
Energy 769cal 807cal
Protein 1.84g 1.93g
Fat (total) 14.4g 15.1g
 - saturated 2.29g 2.41g
Carbohydrate 8.3g 8.7g
 - sugars 4.47g 4.69g
Dietary Fibre 3.44g 3.61g
Sodium 52mg 55mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Everybody will love the speed and ease of this Chickpea Curry-In-A-Hurry. This spicy dish works well as a side dish or a main.

Chickpeas are a helpful source of zinc, folate and protein and are low in fat. They are also delish and have been found to assist with lowering cholesterol.

Cutting down on your meat expenditure by serving up a few vegetarian dishes during the week can add up to plenty of savings when shopping.


  1. Heat oil in large saucepan, cook onion, capsicum, garlic and curry powder, stirring until onion is soft.

  2. Add vinegar, undrained tomatoes, chickpeas and potato.

  3. Reduce to a simmer, cover and cook for about 20 minutes or until potato is tender. Stir occasionally

Recipe Hints and Tips:

  • Chickpea Curry in a Hurry is suitable to freeze for up to six months.
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