Curried Chickpeas Recipe

Name: Curried Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (603 g) dried chickpeas (see Notes), cleaned and washed thoroughly; 1 medium yellow or red onion, peeled and finely chopped; 1 medium tomato, diced; 1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated; 4 cloves garlic, peeled and chopped, minced, or grated; 4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped; 1 tablespoon (15 mL) cumin seeds; 1 tablespoon (15 mL) ground coriander; 1 tablespoon (15 mL) garam masala (see Notes); 1 tablespoon (15 mL) chana masala (see Notes); 1 tablespoon (15 mL) red chile powder; 2 tablespoons (30 mL) salt; 1 teaspoon (5 mL) turmeric powder; ½ cups (2.84 L) water; 2 tablespoons (30 mL) fresh cilantro, chopped; Thinly sliced red onion, for garnish; Lime wedges, for garnish

Servings: persons

3 cups (603 g) dried chickpeas (see Notes), cleaned and washed thoroughly
1 medium yellow or red onion, peeled and finely chopped
1 medium tomato, diced
1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated
4 cloves garlic, peeled and chopped, minced, or grated
4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped
1 tablespoon (15 mL) cumin seeds
1 tablespoon (15 mL) ground coriander
1 tablespoon (15 mL) garam masala (see Notes)
1 tablespoon (15 mL) chana masala (see Notes)
1 tablespoon (15 mL) red chile powder
2 tablespoons (30 mL) salt
1 teaspoon (5 mL) turmeric powder
½ cups (2.84 L) water
2 tablespoons (30 mL) fresh cilantro, chopped
Thinly sliced red onion, for garnish
Lime wedges, for garnish

1
Put the chickpeas, onion, tomato, ginger, garlic, green chiles, cumin, coriander, garam masala, chana masala, red chile powder, salt, turmeric, and water in the slow cooker.
2
Cook on high for 14 hours.
3
Toward the end of cooking time, use the back of a large spoon to mash some of the beans against the walls of the slow cooker or pulse 2 or 3 times with an immersion blender.
4
Add the cilantro.
5
To serve, sprinkle sliced onions on top and eat with a lime wedge on the side accompanied by roti or naan, or in a bowl over basmati or brown rice.
6
Try This!
7
Toast a hamburger bun.
8
Place a slice of cheese (any kind) on each half of the bun and heap on a spoonful of chana and fresh, diced onions.
9
Its a fast and healthy veggie alternative to the open-faced sandwich.
10
My kids love this as a snack.
11
For them, I like to use mini whole-wheat dinner rolls.

302

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

Yes, Curried Chickpeas 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.

Curried Chickpeas

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