Who doesn’t love a curry ey? No one! How can anyone not like curry, they are beautifully aromatic so many options and just da bomb. The star of the show in this one is Chickpeas. This vegan chickpea curry will be a bit of you trust me. It’s delicious aromatic, and the paste is homemade so you can call yourself a boss babe afterwards.

This recipe was inspired by one of my work colleagues, he makes the best curries a little curry genius. He bought in this boss chickpea curry one day and what made it different was the chickpeas had been cooked in black tea. Man, it was good! I thank him for the inspiration for this dish.

How to chickpea..

Did you know that chickpeas are one of the earliest cultivated legumes? I didn’t either till I googled chickpeas but pretty cool ey. Chickpeas are also a great plant-based protein option which is sweet for those plant-based hunnies or those trying to reduce their meat intake but worried about da protein.

Soaked chickpeas

Chickpeas are also high in dietary fibre and, we all know why that’s good, gotta stay regular hunny. Anyways moving on to the dish, this recipe uses dried chickpeas which you need to soak overnight. Unfortunately, canned ones don’t work for this recipe, trust me they just don’t. Once soaked you want to cook those little peas in black tea, trust me its boss and adds a real wowzer flavour to the curry.


The chickpeas will take about half an hour to cook, it seems long but, you can use that time to make your paste, or dance around your kitchen both work.

How to paste..

Have you ever made your own paste? Man, oh man is it an arm work out but totally worth it, who needs the gym when you got some grinding to do!

To make the paste, you’ll need a mortar and pestle and the seeds, cardamon, mustard seeds, coriander seeds, cumin, turmeric, garlic and ginger.

The making of the paste is actually easy, you just lightly dr fry and then grind everything together with a couple tablespoons of oil. The hard part is the grinding or I could just be weak. However trust me when I say I ain’t ever going back to the jar.

If you don’t have mortar and pestle, you could just swap the seeds for the powders and combine together, no need to grind.

How to chickpea curry..

Once you’ve got your chickpeas cooked and your paste ready to go, it’s a time for a combining hunny bee.

It’s just boom, boom from here, paste, coconut milk, chickpeas, spinach Boo yah!

This vegan chickpea curry is also gluten-free for your GF hunny bees. Serve with your favourite rice and some naan or Super-Duper Easy Roti Bread and you’ve got yourself a feast.

If you’re after a beverage to pair with a golden ale goes well or if you’re after a wine go red with a cab sav or mild shiraz.

Give it a whirl, im hundy sure you’ll love it.

Most of all, keep on cooking good looking.

Love char x

Vegan Chickpea Curry

Delicious and aromatic chickpea curry.

  • For the paste:
  • 2 tbsp of coriander seeds
  • 2 tbsp of mustard seeds
  • 6 cardamon pods
  • 2 tbsps of diced turmeric
  • 4 cloves of garlic
  • 2 tbsps of cumin powder
  • For the curry:
  • 1 cup of dried chickpeas soaked overnight
  • 1 black tea (tea bag)
  • 1 can of coconut milk
  • 2 cups of spinach
  • Salt and pepper

  1. In a sauce pan add the chickpeas about 4 cups of water and one black tea tea bag. Bring to the boil and then simmer for 30 minutes.

  2. Whilst the chickpeas are cooking, in a pan dry fry all of the paste ingredients omitting the cumin powder for 5-10 minutes.

  3. Dump all of the paste ingredients into a mortar and pestle. Start to smash the ingredients and remove the husk from the cardamon pods.

  4. Add in the cumin powder and 2 tbsps of olive oil and grind together with the other spices until a paste forms.

  5. In a pan add in the paste with a drizzle of oil and cook for a further 5 minutes.

  6. Pour in the coconut milk and allow to simmer for 10 minutes.

  7. Your chickpeas should be cooked by now drain the chickpeas discarding the tea bag. Add the chickpeas to the pan and cook for a further 10 minutes. Add the spinach in for the last 5 minutes of simmering.

  8. Serve with your fav rice and some roti or naan bread and your good to go.

  • Dry chickpeas are a must here. if you use canned ones they won’t cook as well in the tea.
  • You do need to plan this one a bit before hand as you need to soak the chickpeas the night before.
  • If you don’t have a mortal and pestle you could replace the seeds for powders and just skip steps 2-4.