Gordon Ramsay’s chickpea curry recipe fries onions, ginger, garlic, garam masala, and chilli powder in oil, then stirs in tinned chickpeas and finishes with a squeeze of lime and fresh coriander (cilantro). I found this recipe credited to Ramsay on gordon-ramsay-recipe.com, and he describes it as a mildly curried side dish that works alongside a meat curry or on its own as a light vegetarian supper.
I made this the first time because a vegetarian friend was coming for dinner and I needed something that was not just rice and naan. I expected it to be the least popular of my curry recipes, then I ate the leftovers cold from the fridge the next morning and have made it almost every week since.
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Why This Works Without Meat
Chickpeas have a density that most vegetables do not. They hold the spices on their surface, they do not go mushy when you simmer them, and they give you something to actually chew.
The garam masala does the heavy lifting. Ramsay says on the recipe page to use a mild chilli powder and add more if you want heat, which means the warmth comes from the garam masala, not the chilli.
Chickpea Curry Ingredients
- 2 tbsp sunflower oil
- 2 onions, finely chopped
- 2cm (1-inch) piece fresh ginger, grated
- 2 garlic cloves, finely chopped
- 2 tsp garam masala
- ½-1 tsp mild chilli powder
- 2 x 400g (14 oz) tins chickpeas, drained and rinsed
- Juice of 1 lime
- Fresh coriander (cilantro), chopped
- Sea salt and freshly ground black pepper
How To Make Gordon Ramsay Chickpea Curry
- Cook the Onions: Heat the oil in a pan over low heat. Add the onions and cook for 5 minutes until softened.
- Add Spices: Stir in the ginger, garlic, garam masala, and chilli powder. Fry for 1 minute to release the flavours.
- Add Chickpeas: Tip in the drained chickpeas and stir to coat in the spiced onion mixture. Cook for 5-8 minutes, stirring occasionally.
- Finish and Serve: Squeeze over the lime juice, scatter with fresh coriander (cilantro), and season with salt and pepper. Serve with rice, naan, or alongside a meat curry.
Can I Make It Saucier?
Ramsay’s version is quite dry, more of a side than a saucy curry. If you want a thicker sauce, add a 400g tin of chopped tomatoes with the chickpeas and simmer for 15 minutes.
For a creamy version, stir in 100ml of coconut milk at the end. I do this when I am eating it on its own with rice rather than as a side dish.
What to Serve Alongside
Next to a chicken madras or a lamb curry as a side, or on its own with rice and a naan for scooping.
It also works cold in a packed lunch the next day, which is how I accidentally discovered I liked it enough to keep making it.
Storing Chickpea Curry
Fridge for 4 days, freezer for 3 months. Chickpeas freeze better than almost any other curry ingredient because they do not change texture.
Reheat on the hob with a splash of water. The lime fades overnight, so squeeze in a fresh half when you reheat.
FAQs
- Where is this recipe from? I found it on gordon-ramsay-recipe.com, credited to Ramsay. He calls it chana masala and describes it as a mildly curried side dish.
- Can I use dried chickpeas? Yes. Soak them overnight, then boil for about an hour until tender before using. Tinned is faster and the result is the same.
- Is this vegan? Yes. No dairy, no meat. The oil is sunflower, and the flavour comes entirely from the spices and lime.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 240 kcal
- Total Fat: 9g
- Protein: 10g
- Total Carbohydrate: 30g
Gordon Ramsay Chickpea Curry Recipe
4
servings5
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minutesGordon Ramsay’s chickpea curry recipe fries onions, ginger, garlic, garam masala, and chilli powder in oil, then stirs in tinned chickpeas and finishes with a squeeze of lime and fresh coriander (cilantro). I found this recipe credited to Ramsay on gordon-ramsay-recipe.com, and he describes it as a mildly curried side dish that works alongside a meat curry or on its own as a light vegetarian supper.
I made this the first time because a vegetarian friend was coming for dinner and I needed something that was not just rice and naan. I expected it to be the thing nobody wanted, then I ate the leftovers cold from the fridge the next morning and have made it almost every week since.
Ingredients
2 tbsp sunflower oil
2 onions, finely chopped
2cm (1-inch) piece fresh ginger, grated
2 garlic cloves, finely chopped
2 tsp garam masala
½-1 tsp mild chilli powder
2 x 400g (14 oz) tins chickpeas, drained and rinsed
Juice of 1 lime
Fresh coriander (cilantro), chopped
Sea salt and freshly ground black pepper
Directions
- Cook the Onions: Heat the oil in a pan over low heat. Add the onions and cook for 5 minutes until softened.
- Add Spices: Stir in the ginger, garlic, garam masala, and chilli powder. Fry for 1 minute to release the flavours.
- Add Chickpeas: Tip in the drained chickpeas and stir to coat in the spiced onion mixture. Cook for 5-8 minutes, stirring occasionally.
- Finish and Serve: Squeeze over the lime juice, scatter with fresh coriander (cilantro), and season with salt and pepper. Serve with rice, naan, or alongside a meat curry.
