Chickpea Curry With Yogurt Recipe

Name: Chickpea Curry With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons peanut oil; 2 teaspoons cumin seeds; 1 teaspoon coriander seed; 6 cardamom pods; 2 bay leaves; 2 (3 inch) cinnamon sticks; 1 1/2 cups chopped onions; 2 tablespoons minced peeled fresh ginger; 4 garlic cloves, minced; 2 teaspoons garam masala; 1 cup water; 1/2 cup chopped plum tomato (about 1 large); 1/2 teaspoon salt; 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans); 1 cup plain yogurt; 1/2 cup chopped fresh cilantro

Servings: persons

2 teaspoons peanut oil
2 teaspoons cumin seeds
1 teaspoon coriander seed
6 cardamom pods
2 bay leaves
2 (3 inch) cinnamon sticks
1 1/2 cups chopped onions
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
2 teaspoons garam masala
1 cup water
1/2 cup chopped plum tomato (about 1 large)
1/2 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
1 cup plain yogurt
1/2 cup chopped fresh cilantro

1
Heat oil in a large nonstick skillet over medium heat.
2
Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
3
Add onion, and cook for 2 minutes, stirring frequently.
4
Add ginger and garlic; cook 30 seconds, stirring constantly.
5
Stir in garam masala, and cook 10 seconds, stirring constantly.
6
Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
7
Cook 5 minutes, stirring occasionally.
8
Remove from heat; discard cinnamon sticks and bay leaves.
9
Stir in yogurt and cilantro.

468

kcal

Calories

Fat

103

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 16 ingredients. The key ingredients include: 2 teaspoons peanut oil, 2 teaspoons cumin seeds, 1 teaspoon coriander seed, 6 cardamom pods, and more.

Yes, Chickpea Curry With Yogurt 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 With Yogurt

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