Black Chickpea Curry Recipe

Name: Black Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (603 g) dried black chickpeas (see Notes), cleaned and washed thoroughly; 1 medium yellow or red onion, peeled and quartered; 1 medium tomato, quartered; 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped; 4 cloves garlic, peeled; 4-6 green Thai, serrano, or cayenne chiles, stems removed; 1 tablespoon (15 mL) cumin seeds; 1 teaspoon (5 mL) turmeric powder; 1 teaspoon (5 mL) red chile powder; 2 tablespoons (30 mL) salt; 7 cups (1.66 L) water; 2 tablespoons (30 mL) cilantro; 2 tablespoons (30 mL) lemon juice

Servings: persons

3 cups (603 g) dried black chickpeas (see Notes), cleaned and washed thoroughly
1 medium yellow or red onion, peeled and quartered
1 medium tomato, quartered
1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped
4 cloves garlic, peeled
4-6 green Thai, serrano, or cayenne chiles, stems removed
1 tablespoon (15 mL) cumin seeds
1 teaspoon (5 mL) turmeric powder
1 teaspoon (5 mL) red chile powder
2 tablespoons (30 mL) salt
7 cups (1.66 L) water
2 tablespoons (30 mL) cilantro
2 tablespoons (30 mL) lemon juice

1
Place the black chickpeas in the slow cooker.
2
In a food processor, puree the onion, tomato, ginger, garlic, and green chiles into a paste.
3
Add this mixture to the slow cooker.
4
Add the cumin, turmeric, red chile powder, salt, and water to the slow cooker.
5
Cook on high for 9 hours.
6
Using the back of a spoon, an immersion blender, or a regular blender, mash about a third of the beans.
7
Add the cilantro and lemon juice.
8
Serve with steaming bowls of basmati or brown rice.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups (603 g) dried black chickpeas (see Notes), cleaned and washed thoroughly, 1 medium yellow or red onion, peeled and quartered, 1 medium tomato, quartered, 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped, and more.

Yes, Black Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Chickpea Curry

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