Chickpea and bean curry

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Chickpea and bean curry
Chickpea and bean curry
Red lentil curry (made with chick peas and flageolet beans
Servings:Serves 4 as a side dish, 2 as a main course with bread.
Calories per serving:553
Ready in:30 minutes
Prep. time:5 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th March 2013

This could be served as a vegetarian main course, or as an accompaniment to a main dish.

This recipe came about because when making Red lentil curry, we found our red lentils infested by tiny weevils so had to make a last minute change


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  1. Add the ginger, garlic and onion to your food processor and blitz to a smooth puree.
  2. Heat the butter or ghee in a wok and add the puree, tomatoes and spices and stir fry for 5 minutes.
  3. Add about 3/4 of the stock, lemon juice, salt and pepper, chick peas and flageolet beans, bring to the boil, reduce the heat and simmer for 20 minutes. Top up with stock if it starts to dry out too much.
  4. Test seasoning and serve, garnished with chopped coriander leaves.


Try this with any canned pulses or beans.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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