Jamie Oliver Curried Chickpeas

There are nights when I’m just too tired to care. Not in a dramatic way. Just… done. I open the cupboard, hoping for magic. And sometimes, out of chickpeas and a half-dead onion, something close happens. This curried chickpea thing—Jamie Oliver style, kind of—is one of those times. Not because it’s pretty or posh. But because it smells like warmth and tastes like home. Whatever that means.

Ingredients Needed

• 2 medium onions, rough chopped
• 400g can of chickpeas, drained and rinsed
• 1-2 green chillies (adjust to your spice tolerance)
• 1-2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• A pinch of sugar (optional)
• Half a can of chopped tomatoes (about 200g)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chilli paste (optional)
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon dhana jeera powder (coriander and cumin mix)
• Fresh coriander, roughly torn
• ½ teaspoon garam masala (for the finish)

How To Make Jamie Curried Chickpeas

1. Start with your onions. No need to be elegant—just chop and chuck into hot oil. Mustard seeds first, till they snap. Then asafoetida. Then onions. Stir till they start softening into something golden and honest.
2. Add the tomatoes. Watch the red bleed into the pan. Stir. Let it cook down for five minutes or until it looks less like soup and more like a stew thinking about becoming dinner.
3. Now dump in the pastes. Ginger. Garlic. Green chilli. Then all the powders. Salt too. Sugar if you like it with a wink. Stir like you mean it. Let it sizzle and bloom.
4. Time for chickpeas. In they go. Pour a little water, maybe a cup? Doesn’t need to be exact. Lid on. Let it all marry together while you sit down for a bit. Five minutes? Seven? The smell will tell you when it’s time.
5. Off the heat, finish with garam masala and coriander. Maybe more chilli if your mouth’s feeling brave. Stir one last time. Then eat it how you want—straight from the pot, over leftover rice, with bread that’s more toast than naan. Doesn’t matter.

Why I Love This Recipe

Too spicy,Water it down. Or add yogurt. Or don’t use as much chilli next time. No asafoetida? Honestly, skip it. Or use a little garlic powder if you’re feeling twitchy about skipping things. Want creamier? Coconut milk. Or actual cream. Even oat milk works if you’re desperate. Throw in spinach or peas if your soul says green. It somehow tastes better the next day. Like it’s had a nap and come back wiser.

Recipe Tips

• Made it once when everything in my fridge had given up.
• It felt like I was feeding more than just my stomach. It’s not perfect.
• It’s not supposed to be. The onions don’t always brown right. The chickpeas might be a bit firm or fall apart.
• Still. It feels like cooking. Like care. Even when I don’t have much to give.

How To Store This Jamie Curried Chickpeas

• Don’t leave it out too long. An hour, tops. Then fridge it.
• Fridge life? Three days easy. Covered. Tucked into a quiet corner.
• Freezer, Yup. In a container that won’t betray you with freezer burn. Defrost gently, like you’re waking a cat.
• Reheat on the stove. A splash of water helps. Microwave works too, if you’re low on patience.

Let’s Answer a Few Questions!

Can I use dried chickpeas?
Sure. Soak ’em overnight. Boil ’til soft. Adds time, adds depth.

Don’t have asafoetida?
You’ll survive. Skip it or sub something mild and onion-y.

How do I make it silkier?
Coconut milk at the end. Or cream. Even a spoon of tahini. Trust.

Is it vegan?
Yep. No animals were invited to this party.

Can I make it ahead?
Honestly, it’s better if you do.

Nutrition Facts (per serving)

• Calories:149
• Carbs: 16g
• Protein: 6 g
• Fat: 6-ish

Try More Recipe:

• Jamie Oliver Olive Bread
• Jamie Oliver Microwave Curry
• Jamie Oliver Smoked Haddock Risotto