Chickpea Vegetarian Curry

1 hour

4 People



1 Onion, chopped
2 Ripe Tomato, chopped
2 tsp Olive Oil
2 Cardamom Pods, bruised
4 black peppercorns
1 tbsp Mixed Spice
2 tsp Cumin Seeds
1 tbsp Minced Garlic
2 tsp Ginger, chopped
1 Cinnamon Stick
1/3 cup Natural Yogurt
1/2 tsp Salt
2 tbsp Besan Flour
2 cups Water
200g Baby Spinach
2 Zucchini, cubed, blanched
2 Red Capsicum, chopped, blanched
1/2 sml Cauliflower, chopped, blanched
2 1/2 cups Chickpeas, cooked (or canned)


  1. In a small blender or food processor jug, combine onion and tomato and puree to a paste.
  2. In a large pot, fry dry spices in olive oil. Add onion/tomato paste, garlic, ginger and cinnamon and bring to a simmer.
  3. In a small jug, combine yogurt, salt and Besan flour and mix to a paste. Add to tomato mixture, stirring and bring to the boil.
  4. When mixture has reached the boil, reduce heat and add 2 cups of water, return mixture to a simmer.
  5. Add spinach, blanched vegetables and chickpeas, stir to combine.
  6. Continue cooking until heated through.