Quickie Chickpea Curry

Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes



  • 1-2 tbsp Cooking oil or Ghee

  • 2 cloves of garlic, finely chopped

  • 1 x onion, chopped

  • 1x red pepper, chopped

  • 1/2 courgette, chopped

  • 1 x carrot, chopped

  • 2 x 400g tins chickpeas, drained

  • 2-3 tbsp Melody Sauce 

  • 1 tsp smoked paprika

  • 1 tbsp tomato puree

  • 1 x 400g tin chopped tomatoes

  • 1 handful of fresh coriander 

  • Yoghurt and fresh coriander to garnish

  • Rice for 4



  1. Place the rice in a saucepan with water, bring to boil and simmer.

  2. As the rice simmers, chop the garlic, onion, courgette and carrot. 

  3. in a large saucepan, fry the garlic and onion for 2 mins. Add the carrot. Stir for 2 mins and add the courgette and pepper. Stir for a further 2 mins.

  4. Add the paprika, Melody Sauce and puree. Stir thoroughly. Add drained chickpeas, tinned tomatoes and coriander. 

  5. Stir the mix until it bubbles then reduce heat to simmer for a further 15 mins. In the meantime, take the rice off the heat and strain. 

  6. Serve this delicious curry with rice, garnish with yoghurt and fresh coriander.