Chickpea and Pomegranate Curry | Veganuary

Chickpea and Pomegranate Curry | Veganuary


  • 1 tbsp olive oil 
  • 2 shallots 
  • 1 garlic clove 
  • 1 tsp minced ginger  
  • 3tsp Essential Cuisine Indian Spice 
  • Pinch sea salt 
  • 400g chopped tomatoes 
  • 400g chickpeas 
  • 400g coconut milk 

To serve: 

  • Squeeze of lime 
  • Fresh coriander 
  • Spoonful of pomegranate 
  • Handful flaked almonds 



  1. Heat a large pan over a medium heat and add 1 tbsp olive oil. Cook the shallots, garlic and ginger for 4 minutes, stirring occasionally. 
  2. Add the Essential Cuisine Indian Spice salt and pepper and stir to combine, leave for 1-2 minutes. 
  3. Add the chopped tomatoes and tomato purée and stir, leave on a simmer for 5 minutes. 
  4. Next, add the chickpeas and coconut milk and stir to combine. Leave to simmer for 20 minutes with the lid on. 
  5. To serve, divide between two bowls and top with coriander, pomegranate, flaked almonds and a squeeze of lime juice. serve with rice or a roti.