Go Back
+ servings
Chickpea Curry Recipe

Wild Garlic and Chickpea Curry

Wild garlic and chickpea curry that is healthy and filling and ready in less than 30 mins.
Servings 4
Calories 306kcal


  • 2 tbsp vegetable oil
  • 4 cardamom pods crushed
  • 4 cloves
  • 1 shard cinnamon
  • 1 onion finely chopped
  • 2 tsp minced ginger
  • 1 mild red chilli deseeded and chopped
  • 1 tbsp curry powder
  • 400 ml (1 3/4 cups) coconut milk
  • 2 x 400g tins (14oz) chickpeas rinsed and drained
  • 125 g wild garlic washed and chopped
  • 4 tomatoes quartered
  • Salt
  • 2-4 tsp lemon juice to taste
  • Chopped coriander (cilantro) to serve


  • Heat oil in a pot, add in the cardamom, cloves and cinnamon and stir fry for about 30 secs until fragrant.
  • Add in the onions, ginger, chilli and 5 tbsp of water and cook until the onions are soft and the water dried off.
  • Then add in the curry powder and stir fry for about 30 secs.
  • Pour in the coconut milk and the chickpeas, mix well, bring to the boil and let the curry simmer for a few minutes.
  • Then add in the chopped wild garlic leaves and the tomatoes, mix gently and let the curry simmer for another few mins before adding in the lemon juice and salt to taste.
  • Take the curry of the heat and serve topped with fresh coriander and rice.
  • I recommend cooking it a day before you want to serve it as the flavours develop even more the next day.


You can substitute the wild garlic with other greens such as spinach or swiss chard. Just add some garlic when adding in the onions and ginger. OH likes adding some fish sauce to his portion.


Calories: 306kcal | Carbohydrates: 12g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Sodium: 46mg | Potassium: 750mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 29.6mg | Calcium: 75mg | Iron: 5mg