Chickpea Curry Recipe

Name: Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Dry Chickpeas; 1 whole Cinnamon Stick; 1- 1/2 Tablespoon Curry Powder; 2 teaspoons Paprika; 4 Tablespoons Red Wine Vinegar; 3 Tablespoons Olive Oil; 1 Tablespoon Minced Ginger; 8 cloves Garlic, Minced; 1 whole Yellow Onion, Sliced Thin; 1 whole Carrot, Sliced Thin; 1 can (14 Oz. Can) Diced Tomatoes (with Juice); 3 Tablespoons Chopped Fresh Cilantro

Servings: persons

1/2 pounds Dry Chickpeas
1 whole Cinnamon Stick
1- 1/2 Tablespoon Curry Powder
2 teaspoons Paprika
4 Tablespoons Red Wine Vinegar
3 Tablespoons Olive Oil
1 Tablespoon Minced Ginger
8 cloves Garlic, Minced
1 whole Yellow Onion, Sliced Thin
1 whole Carrot, Sliced Thin
1 can (14 Oz. Can) Diced Tomatoes (with Juice)
3 Tablespoons Chopped Fresh Cilantro

1
To cook chickpeas: Put dry chickpeas and cinnamon stick in a slow cooker and cover with 2-3 inches of water.
2
Set on high heat and cook until tender, 3-4 hours.
3
Drain.
4
To prepare curry: Combine curry powder, paprika, and vinegar in a small bowl.
5
Heat olive oil in a skillet.
6
Add ginger and garlic, saute 1 minute.
7
Add onion and carrot, saute until tender, 3-5 minutes.
8
Stir in spices and chickpeas.
9
Add tomatoes with juice and simmer until mixture is heated through.
10
Serve with rice and garnish with cilantro.

317

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 12 ingredients. The key ingredients include: 1/2 pounds Dry Chickpeas, 1 whole Cinnamon Stick, 1- 1/2 Tablespoon Curry Powder, 2 teaspoons Paprika, 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.

Chickpea Curry

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