Go Back

Indian Chickpea Curry

A fragrant and hearty Indian-style chickpea curry packed with aromatic spices and tender chickpeas in a rich tomato base.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cans chickpeas drained and rinsed
  • 2 tbsp vegetable oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can crushed tomatoes
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • 1/2 cup water
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp salt

Equipment

  • Large skillet

Method
 

Steps
  1. Heat the vegetable oil in a large skillet over medium heat until it shimmers.
  2. Add the diced onions and sauté for 6-8 minutes until translucent and golden-brown.
  3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  4. Add the turmeric, cumin, coriander, and chili powder; toast for 30 seconds.
  5. Pour in the crushed tomatoes and salt, stirring until the mixture bubbles and thickens.
  6. Fold the rinsed chickpeas into the tomato base until thoroughly coated.
  7. Add the water, reduce heat to low, cover, and simmer for 15 minutes.
  8. Remove the lid and stir until the sauce reaches a rich, thick consistency.
  9. Sprinkle the garam masala over the curry and stir well to combine.
  10. Remove from heat and garnish with fresh cilantro before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently in a saucepan, adding a splash of water if needed.