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Curried Chickpeas
Curried Chickpeas Recipe
If you like softer chickpeas, you can add more water and simmer longer at step 3.
Check out the ingredient and step-by-step photos on the previous page.
Ingredients:
- 1 can (400 grams) chickpeas (garbanzo beans) rinsed and drained
- 2 tbsp cooking oil
- 1/2 yellow onion sliced thinly
- 4 cloves garlic minced
- leaves from 3 sprigs curry leaves optional*; stalks discarded
- 1/2 cup water
* curry leaves are difficult to find outside of South East Asia. Please freely omit it if you can’t find it where you are.
(A) Spices (see picture)
combine in a small bowl or add directly to the pan:
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp cayenne powder for the heat; omit or adjust to taste
- 1/2 tsp fine sea salt to taste
- freshly cracked black pepper to taste
Directions:
- Cook aromatics. Heat oil in pan, and cook onions on medium low heat until they start to soften, about 3 minutes. Then add garlic & curry leaves. Stir-fry until aromatic, about another 2 minutes.
- Cook chickpeas with spices. Add drained chickpea one layer to the pan. Sprinkle spices at (A) evenly over the chickpeas. Then stir-fry briefly to coat the chickpeas evenly in the spices and you smell the aroma, about 2 minutes.
- Simmer and serve. Add water and cover pan with lid. Simmer for 5 minutes or until the water is mostly reduced. Season to taste and dish out to serving bowl. Serve with naan or steamed rice.
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This is perfect for meatless meals!
Such a healthy delicious food. All I need now is poori :)
Canned chickpeas and ground spices – Yay! to time-savers! :p
Your house must be filled with aroma of Indian spices after making this dish.