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Microwave chickpea curry


  • Soak the tamarind pulp in the hot water for about 15 mins. Then push through a fine sieve and set aside.
  • Put the vegie oil and cumin seeds in a large microwave-proof bowl. Cover with plastic wrap and cook in the microwave on high for 1½ mins. 
  • Then add the ground cumin and coriander, turmeric, ginger, garlic, onion, salt and small chillies. Mix well, cover again and cook on high for about another 4 mins until the onion is tender. 
  • Add the tomatoes with the tamarind. Stir, cover and cook for another 3 mins. 
  • Then add the chickpeas, mix well, cover again and cook for 6-8 mins.
  • Stir in the chopped coriander and taste for seasoning. 
  • Serve in individual bowls with a sprinkling of spring onion and sliced long chillies on top and steamed rice on the side.


  • 50 gm tamarind pulp
  • 120 ml boiling water
  • 5 tbsp vegetable oil
  • ½ tspn cumin seeds
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • ¼ tspn turmeric
  • a good knob of ginger, grated
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • a good pinch of sea salt
  • 2 small red chillies, finely chopped
  • 1 punnet cherry tomatoes, diced
  • 2 cups canned chickpeas, rinsed & drained
  • 1-2 tbsp chopped fresh coriander 
  • 2 spring (green) onions, finely sliced
  • 2 long red chillies, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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