Chickpea curry is a weeknight staple for a reason: it’s mostly pantry staples, it’s filling, and a single batch stretches across several meals. The only real barrier is not knowing exactly what to buy before you’re standing in the kitchen missing one ingredient.
What to buy
- 2 cans chickpeas (or 2 cups dried, soaked overnight)
- 1 large onion
- 3 cloves garlic
- 1-inch piece fresh ginger
- 1 can crushed tomatoes
- 1 can coconut milk
- 2 tsp curry powder or garam masala
- 1 tsp ground cumin
- Cooking oil
- Salt, to taste
- Rice, to serve
Before you start cooking
Dice the onion and mince the garlic and ginger first — that’s the base that goes into the pan before anything else, and having it ready means you’re not chopping while things start to catch.
The rest of the method — cook times, when the coconut milk goes in, how to balance the spices — is in the GrocerSage app. Add this list to your cart in one tap and the app walks you through the rest, plus tracks what you already have so you’re not buying spices you already own.