Chickpea Curry

Chickpea Curry

420
AMINAH A. RAHMAN 1

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

Ingredients

40 m {{adjustedServings}} servings 135 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
  2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
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Reviews

420
  1. 569 Ratings

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Delicious - I'd have a couple of suggestions for some other reviewers. If this tastes bland or you feel it needs 4x the spices, you probably are using jarred spices that have been sitting in yo...

Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. Rahman's Chickpea Curry, we both wanted it again the next day! I scaled the recipe (for which I'm ...

I've already reviewed this recipe, but it's become such a favourite of mine that I had to review it again. The last time I made it I added a large can of diced tomatoes (drained) and doubled the...