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Chickpea tomato curry


  • 2 tablespoons (30 milliliters) vegetable oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 2.5 centimeter ginger, diced finely
  • 1 tablespoon (15 milliliters) garam masala
  • 1 teaspoon (5 milliliters) ground cumin
  • 1/2 teaspoon (2.5 milliliters) turmeric
  • 1/8 teaspoon (0.5 milliliters) chili flakes (more if you like it spicy)
  • 562 milliliter can diced tomatoes
  • 562 milliliter can chickpeas, drained and rinsed
  • 1/2 cup (120 milliliters) vegetable stock
  • Salt and pepper, to taste
  • 3 cups (720 milliliters) spinach


  1. Heat vegetable oil in heavy frying pan over medium heat. Add onions, garlic, ginger, garam masala, cumin, turmeric, chili flakes as well as salt and pepper. Stir to combine. Cook until onions are translucent and spices are fragrant (about five minutes).
  2. Add diced tomatoes, chickpeas and vegetable stock. Cook uncovered for 12-15 minutes or until sauce has reduced to desired thickness.
  3. Add spinach and cook for two to three minutes. Serve over spiced basmati rice with cucumber raita.

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