Curried Chickpeas
This is a quick and simple recipe for curried chickpeas, a dry curry without any sauce. I am using canned chickpeas (garbanzo beans) and ground spices which are huge time-savers to make this dish.
See Also:
- Curried Cauliflower Recipe
- Roasted Curried Shrimp Recipe
- Roasted Cauliflower “Rice” Recipe
- Sauteed Kale and Chickpeas Recipe
I love Indian food for its delectable spices. It also has wide vegetarian choices, such as this dish, which is great when we want to cut down on eating meat once or twice a week.
Step-by-Step Photos
Ingredients:
These are the dry ingredients (ground powder) for my curried chickpeas – curry powder, turmeric and garam masala. Cayenne pepper (which can be substituted with fresh cut chillis) is mainly added for the heat. I also use this medley of spices to cook other Indian-spiced vegetable dishes such as cauliflower and cabbage …
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Simply Organic’s range of spices at iHerb.com
I’m using Simply Organic’s tumeric, curry powder, garam masala and cayenne pepper. Affiliate links are contained only within this box.
… mix the spices up with a fork so that they are easier to distribute evenly over the chickpeas later.
There are also minced garlic, thinly sliced onions and curry leaves (secret ingredient).
If you are not from South East Asia, you probably have little or no access to curry leaves. Don’t worry, the lack of this ingredient won’t break the dish (my friend told me Northern Indian cuisine doesn’t use curry leaves in their dishes too). In Singapore, I grew up with the wonderful smokey flavour of curry leaves in our curry dishes due to our multi-racial cultural influences. You can omit it from this recipe if curry leaves are unavailable in your area.
And this is 1 can of chickpeas, rinsed and drained.
Cooking Method:
Cooking this dish is really easy. In a wokpan, stir-fry the onions, garlic and curry leaves on low heat until the onions are soft.
Add the chickpeas one layer in the pan, then scatter the spices evenly over the chickpeas. Stir-fry briefly to coat the chickpeas well.
Then add water, cover the pan with a lid and simmer until the water is reduced.
Enjoy!~
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.