Hugh’s Chickpea & Ketchup Curry



  • 400g tin of chickpeas
  • 5tbs tomato ketchup
  • 1 small onion
  • 2tbs sunflower oil
  • 2cm piece of ginger
  • Pinch of chilli flakes
  • 2tbs curry powder
  • Juice of 1/2 lemon
Recipe by Hugh Fearnley-Whittingstall

I am not a huge curry fan, but I do occasionally have a notion for something warm and spicy, and when I do, this Chickpea & Ketchup Curry is the recipe I reach for.

It’s from my cookery bible, “The River Cottage Veg Every Day” book by Hugh Fearnley-Whittingstall.

It’s easy to make, uses ingredients from your store cupboard, and tastes really good!


  1. Heat the oil in a frying pan over a medium heat and cook the onions until soft
  2. Add the ginger, chilli, garlic and curry powder, cook for 1-2 minutes
  3. Add the chickpeas, ketchup, stir then add enough water to loosen the sauce
  4. Simmer gently for five minutes
  5. Stir and add the lemon juice
  6. Add seasoning to taste and serve with rice or warm naan

Turns out the chickpea is a lot more versatile than I first thought!

This is a great way to start off National Curry Week, which runs from Oct 5-11. And it’s easy!

Don’t believe me? Design Editor Jaclyn made it in just 15 minutes on Facebook Live earlier this year — take a look below at her efforts below:

Click here for more tasty recipes from “The People’s Friend”. If you’re looking for a good curry, we can also recommend this Lamb And Leek Thai Red Curry.

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