Chickpea Curry and Rice

Chickpea Curry and Rice

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Chickpea Curry and Rice

This delicious Chickpea Curry and Rice recipe is packed full of protein and flavour, and a great dinner option for adults and children. Serve with rice or naan bread for a delicious meal the entire family will love.

This recipe was provided by the wonderful Chef Sonu at Guardian Forde.


  • 500g can of chickpeas
  • 2 large onions, chopped
  • 3 fresh tomatoes or 3 tins diced tomatoes
  • 4 bay leaves
  • 1 Tbsp cumin seeds
  • ½ Tbsp coriander powder
  • ½ Tbsp cumin powder
  • 1 Tbsp mild curry powder
  • 1 Tbsp salt
  • 5-6 Tbsp oil
  • 2 Tbsp minced garlic
  • ¼ bunch fresh coriander leaves


  1. Wash the chickpeas in a strainer.
  2. Add the chickpeas in the pot with 4 litres of water and cook until the chickpeas are soft.
  3. Heat oil in a pot, add cumin seeds and bay leaves.
  4. Add chopped onions and cook until they turn a light golden brown colour. Add garlic and sauté for 2-3 min, add the ground spices, sauté for 1 minute and then add chopped tomatoes and salt.
  5. Add chopped fresh green coriander and add the boiled chickpeas along with the water and cook on slow flame for 20-25 minutes .
  6. Garnish with fresh green coriander.
  7. Serve with rice.

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