Chickpea Curry

Chickpea Curry

412 Reviews 24 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  AMINAH A. RAHMAN

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (412)

Rate This Recipe
SMPARSONS
595

SMPARSONS

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 your cabinet since the Truman administration. I think by and large crushing cinnamon sticks is a risky proposition - most cinnamon sticks in the US are for dipping in punch or decoration for some coffee drink - they are usually just awful. Ground coinnamon isn't perfect but a teaspoon will more than do. I have been cooking from scratch for 20 years and have NEVER seen a fresh chickpea at any market. I assume that this reviewer meant canned as opposed to dry...I hope. I never add the canned liquid from beans, it has some starch, but a quick blend with the immersion blender or mashing some of the garbanzo's against the side of the pan with a fork will thicken it up nicely and you don't risk the tinny flavour of the canned liquid....obviously add as much or as little liquid as you prefer.

ASHEVILLE14
170

ASHEVILLE14

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 now kicking myself) to 4, used 1/2 tsp of ground cinnamon instead of crushing the stick, omitted the salt, added 2 cups of diced left over turkey, and 1/2 cup of vegetable broth (from a cube) to add extra sauce and replace the omitted salt. Served it over jasmine rice and called it a day. This (with or without my turkey addition) will become a regular menu offering in our house. Someone else wrote that it will satisfy your craving for curry- and they are totally right. Cheers!

ALI_PALI
114

ALI_PALI

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 spices- it was wonderful!! Plus, once you've got all the spices, it's the easiest thing to make! Yum!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 20.5 g
  • 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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