Chickpea Curry Recipe

Name: Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sesame oil; 7 grams caraway seeds (7g=2tsp); 4 clove garlic (4 cloves=10g); 2 medium onions (ca. 190g); 30 grams peeled and slices fresh ginger (ca. 2 thumb-sized pieces); 5 grams oil; 3 grams ground cinnamon (3g=1tsp); 5 grams turmeric (5g=1tsp); 3 grams curry powder (3g=1tsp); 2 grams pepper (2g=1/2tsp); 4 grams ground coriander (4g=1tbsp); 2 medium quartered tomatoes (ca. 190g); 13 grams salt (13g=2tsp); 6 grams sugar (6g=1tsp); 425 grams drained chickpeas; 550 grams boiling water

Servings: persons

1 sesame oil
7 grams caraway seeds (7g=2tsp)
4 clove garlic (4 cloves=10g)
2 medium onions (ca. 190g)
30 grams peeled and slices fresh ginger (ca. 2 thumb-sized pieces)
5 grams oil
3 grams ground cinnamon (3g=1tsp)
5 grams turmeric (5g=1tsp)
3 grams curry powder (3g=1tsp)
2 grams pepper (2g=1/2tsp)
4 grams ground coriander (4g=1tbsp)
2 medium quartered tomatoes (ca. 190g)
13 grams salt (13g=2tsp)
6 grams sugar (6g=1tsp)
425 grams drained chickpeas
550 grams boiling water

1
["In large frying pan heat enough oil of your choice to cover the bottom", "Gently let caraway get hot and pop (lid might be helpful), but never let them burn", "Garlic, onion and ginger into tmx and chop at 6 for 5sec", "Add oil to tmx and program heat ""varoma"" for 3min at speed 1", "Scrape down sides", "Add cinnamon, turmeric, curry powder", "Heat ""varoma"" for 4min at speed 1", "Add cayenne or other spicy herb like chili or hot pepper and coriander", "Blend for 3sec at speed 2.5", "Add tomatoes, salt and sugar", "Blend at 5 for 5sec and heat ""varoma"" 2min speed 1.5", "Drain chickpeas (and keep the liquid - you have chickpea brine now!", "Which you can use e.g.", "for yummy chocolate chip cookies)", "Carefully pour curry paste into frying pan with caraway seeds (will cause a lot of vapor!)", "Add chickpeas to frying pan", "Mix well together and heat up to lower medium", "Bring water to a boil, add to tmx, blend a bit (to get all left-over flavors out) and pour into frying pan", "Cover and let simmer until consistency is to your preference", "Served with rice this is a lovely main dish"]

1667

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 sesame oil, 7 grams caraway seeds (7g=2tsp), 4 clove garlic (4 cloves=10g), 2 medium onions (ca. 190g), and more.

Yes, 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.

That's it — enjoy your meal!

Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions