Chickpea Curry Recipe

Name: Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup chickpeas (garbanzo beans) cooked; 2 large onions; 2 each red chili peppers dried; 1/4 pound ginger; 3 each garlic cloves; 1/2 teaspoon dry mustard; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cinnamon; 2 tablespoons vegetable oil; 1 x salt to taste; 1 medium tomatoes

Servings: persons

1 cup chickpeas (garbanzo beans) cooked
2 large onions
2 each red chili peppers dried
1/4 pound ginger
3 each garlic cloves
1/2 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
2 tablespoons vegetable oil
1 x salt to taste
1 medium tomatoes

1
Peel and cut onion.
2
Cut ginger into small pieces.
3
Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender.
4
Blend into a paste.
5
Cut tomato into small pieces.
6
Over a medium heat add oil to a pan.
7
Saute the condiments.
8
When the spices become thick add cut tomato.
9
Stir and cook for 5 minutes.
10
Add cooked chickpeas.
11
Turn over contents of pan.
12
Add 2 tablespoons of water and salt.
13
Add cinnamon powder and turmeric powder.
14
Stir the pan.
15
Cook for 8 to 10 minutes.
16
Serve hot or warm.

No nutrition data on file — estimate from the ingredient list.

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 cup chickpeas (garbanzo beans) cooked, 2 large onions, 2 each red chili peppers dried, 1/4 pound ginger, 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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