Madras Chickpea Curry




10 min


15 min

Our Chickpea Curry is quick, easy, and loaded with flavor—chile, garlic, and punchy spices—from our Madras Spice Paste. There really is nothing more satisfying than this warming dish!


Madras Spice Paste


  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 tbsp Madras Spice Paste® (or Tikka Masala Spice Paste® for less heat)
  • ¼ cup water
  • ½ tsp ground cumin
  • 1 tsp garlic puree
  • 1 green chili sliced
  • 1 tomato, chopped
  • 1 can (28 oz) of chickpeas
  • Pinch of sugar
  • Pinch of salt
  • Juice of ½ lemon
  • Fresh cilantro, chopped (garnish)


  1. Heat the oil in a medium pan and add the cumin seeds.
  2. When they start to sizzle, add the onion.
  3. Once it has browned, add the Madras Spice Paste or Tikka Masala Spice Paste.
  4. Sprinkle with water to prevent the spices from burning.
  5. Add the ground cumin, garlic and chili.
  6. Once the oil separates, add the tomato and cook 1 to 2 min.
  7. Stir in the chickpeas and cook 3 to 6 min.
  8. Add the sugar, salt and lemon juice, and stir.
  9. Garnish with cilantro and serve with a side of warm naan.

Slow Cooker Method (cook time 2 hours)

  1. Heat the oil in a pan and sauté the onions until light golden brown (3 to 4 min).
  2. Add the Madras Spice Paste and sauté for 1 min.
  3. Add the tomatoes and cook for 1 min.
  4. Add the chickpeas and mix well.
  5. Transfer to the slow cooker and cook on high for 1½ to 2 hours.
  6. Garnish with cilantro and serve with warm naan bread.