Vegetarian Curry with Chickpeas Recipe

Name: Vegetarian Curry with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 ml Chickpeas; 1 knob about 3-5 cm in length Ginger; 1 medium Onion; 2 tbsp Olive oil (or butter); 1 tbsp Curry powder; 1 Cinnamon stick (or powder); 3 leaves Bay leaves; 100 grams Canned whole tomatoes; 1 tsp Salt; 1 tsp Black pepper; 1 Cardamon; 1 Cumin seeds

Servings: persons

200 ml Chickpeas
1 knob about 3-5 cm in length Ginger
1 medium Onion
2 tbsp Olive oil (or butter)
1 tbsp Curry powder
1 Cinnamon stick (or powder)
3 leaves Bay leaves
100 grams Canned whole tomatoes
1 tsp Salt
1 tsp Black pepper
1 Cardamon
1 Cumin seeds

1
Soak the chickpeas for 6-8 hours in water.
2
When they become plump, rinse well, then boil in a pot filled with fresh water until tender.
3
Turn off heat once they can be pierced through easily with a skewer, then drain.
4
Save the drained water to use later.
5
Mince the onion and garlic.
6
Grate the ginger.
7
Open the can of whole tomatoes.
8
If using whole spices, crush and grind the spices at this stage.
9
Heat the olive oil (I used butter) in a sauce pan, add the ginger and cinnamon (I used 1 teaspoon cinnamon powder) and lightly saute to bring out the fragrance.
10
Add the onion, then slowly saute on low heat until translucent, just up to the point where they become browned.
11
Remove the cinnamon stick.
12
Add the chickpeas, mix with the onion, then add about 100 g of the can of whole tomatoes (including the juice).
13
Crush the tomatoes, then simmer on medium heat while stirring.
14
If the water cooks off, add some of the boiled water from the chickpeas from Step 1.
15
Skim off the scum from the top, season with salt and pepper, add the curry powder and other spices, then simmer for about 30 minutes.
16
Adjust the spice with pepper.
17
When the chickpeas can be crushed with chopsticks, and the onions have almost lost their shape, it is ready.

337

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 200 ml Chickpeas, 1 knob about 3-5 cm in length Ginger, 1 medium Onion, 2 tbsp Olive oil (or butter), and more.

Yes, Vegetarian Curry with 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.

That's it — enjoy your meal!

Vegetarian Curry with Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions