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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.


  • 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


  1. 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.
  2. 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.
  3. 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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3 comments on “Curried Chickpeas”

  1. This is perfect for meatless meals!

  2. Such a healthy delicious food. All I need now is poori :)

  3. Canned chickpeas and ground spices – Yay! to time-savers! :p
    Your house must be filled with aroma of Indian spices after making this dish.

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