soup, warming, quick easy

Chickpea and Potato Curry

Kitchen – Hob


  • 1 tin chickpeas
  • 1 tin baby potatoes
  • 1 small tin coconut milk
  • Peanut butter
  • Curry powder
  • Chili flakes or Tabasco sauce
  • Garlic
  • Peanut oil


  • Small sharp knife
  • Tin opener
  • Saucepan
  • Wooden spoon


Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.

Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.


Serve with plain boiled or steamed rice in a bowl.

Add sides of chutney and plain Greek yoghurt.

Add flat bread.

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