- Dish type
- Main course
- Chickpea curry
I was tired of making the same old chickpea recipe which was bland and boring so I browsed this site and found a recipe. It was not that spicy, filling and just heavenly.
Aberdeenshire, Scotland, UK
8 people made this
- 500g chickpeas
- 2 bay leaves
- 1 tea bag
- 4 teaspoons olive oil or vegetable oil
- 1 teaspoon cumin seeds
- 2 onions, chopped
- salt to taste
- 2 garlic cloves, crushed
- 400g chopped tomatoes
- 1 teaspoon tomato puree
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon nutmeg
- 1/2 teaspoon dried herbs
MethodPrep:20min ›Cook:1hr ›Extra time:8hr soaking › Ready in:9hr20min
- Start by soaking 500g chickpeas in water overnight or for at least 8 hours. Just add enough water to cover the chickpeas to allow them to rise. You can skip this step by buying 400g of chickpeas from any supermarket, just drain the liquid before you add to the dish.
- If you soak some chickpeas, boil it in the pressure cooker with a couple of bay leaves and a tea bag.
- Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the chopped tomatoes, tomato purée and spices.
- Cook well for 5 minutes and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.
- I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours. If you do not have a slow cooker, add the chickpeas to the blended mixture, return it to the pan and let it simmer for 30 to 45 minutes till the chickpeas are soft
- Serve with rice or naan bread
Use 400g of ready tinned chickpeas to save time. For boiling the chickpeas, since I did not use earl grey or English breakfast it did not do any good. I did use the bay leaves in the recipe when it was slow cooking.
See it on my blog
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- 2 tablespoons vegetable oil
- 2 onions, minced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger root, finely chopped
- 6 whole cloves
- 2 (2 inch) sticks cinnamon, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 (15 ounce) cans garbanzo beans
- 1 cup chopped fresh cilantro
Heat oil in a large frying pan over medium heat, and fry onions until tender.
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.
You have been waiting for it, haven’t you? Here are my ingredients.
- Chickpeas: I used canned chickpeas for this recipe.
- Coconut milk: I used freshly squeezed coconut milk. I have used canned coconut milk before but it doesn’t compare.
- Tomato: I always blend the tomatoes so there are not tomato bits in my curry.
- Carrot and potato: Both ingredients from Jamaican curry. They both go well in the curry so I had it to my curry chickpeas.
- Essential spices and seasoning
Ingredients in Chickpea Potato Curry
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets.
For me, these are standard pantry spices – and I’m betting I am not the only one! (Bonus: If you’re missing one or two – other than curry powder – it’s not the end of the world.)
I threw together these curried chickpeas with spinach the other day on a whim. They’re so delicious that I wanted to share the recipe with you all! It’s delicious served on top of rice, or as a side dish. A simple, plant-based recipe that is full of protein and packed with flavor.
Nothing quite beats curry-flavored anything.
It’s one of my favorite flavor combinations that I use frequently. I’m starting to believe it’s full-proof and can make anything taste better. It normally consists of a combination of: turmeric, cumin, cloves, paprika or chili, and garlic. Or some variation of those spices.
You can easily throw together these curried chickpeas to serve as a side dish with rice, curry, or pita bread. I found inspiration in my favorite channa masala, a very popular Indian vegetarian dish. If you want more heat, you can always add more chili or hot sauce when you’re sauteeing the onions and garlic.
You only need one pan and less than 30 minutes to make this amazing Indian-inspired recipe. For more Indian recipes, definitely check out my sweet potato & chickpea curry and curried chickpea sauté. Also, make sure you sign up for my newsletter to get access to exclusive recipes, VIP discounts for PlantDays shop, and more.
Pan-Fried Curried Chickpeas
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I’m a sucker for a good snack. When it’s relatively healthy, rather addicting, and (bonus!) goes great with beer, well … hold me.
I got the idea for these pan-fried curried chickpeas (also known as garbanzo beans) from one of our favorite restaurants in the area. They have fried chickpeas on their happy hour menu, and because I’ve never been one to shy away from a chickpea, I ordered them. Immediately.
They were curried and kicky and a little crunchy and perfect.
I’ve enjoyed many a roasted chickpea, but this recipe was the first time I made chickpeas into snackable goodness via frying pan. It’s probably obvious what I’m going to say next: this will not be the last.
So basically, it goes like this. You heat up some coconut oil and you throw a can of chickpeas (drained, rinsed, dried) in there. And then they roll around and cook and get warm and a little crispy and golden here and there. Then you add your spices. Curry powder, cumin, and cayenne. Toss and done.
Let ’em cool for, oh, a fraction of a second or so (okay, maybe longer if your willpower is stronger than mine). And then … snack, my friends. Snack.
For the ginger-garlic paste
For the curried chickpeas
- ▢ 3 tablespoons mild vegetable oil
- ▢ 2 medium (about 10 oz total) onions sliced 1/2-inch (12-mm) thick
- ▢ 1 tablespoon store-bought or homemade tomato paste
- ▢ Cold water
- ▢ 1 teaspoon ground turmeric
- ▢ 1 teaspoon chili powder* (regular chili powder will work)
- ▢ 1 teaspoon ground coriander
- ▢ Pinch cayenne pepper (optional)
- ▢ One (14-ounce) can chickpeas drained and rinsed
- ▢ Kosher salt
- ▢ 2 tablespoons chopped fresh cilantro
- ▢ Cooked rice
Make the ginger-garlic paste
☞ TESTER TIP: If you’re making a larger batch of the ginger-garlic paste to keep a stash on hand, blitz the peeled and chopped ginger and garlic in a blender along with a little cold water to turn the blades until it makes a smooth paste. Scrape it into a clean jar, add enough oil to cover the surface (any oil will do), and keep in the fridge for up to a couple weeks, topping off the oil as needed.
Make the curried chickpeas
☞ TESTER TIP: If using a blender, leave the center cap open so the steam from the mixture can release. Otherwise let the mixture cool for a few minutes prior to blending.
☞ TESTER TIP: You can easily substitute your fave store-bought curry spice blend for the mixed ground spices.
*What's the difference between chili powder and chile powder?
Recipe Testers' Reviews
This is an extremely flavorful curry. It’s thick, not too spicy, and so easy to make. A perfect vegetarian meal with a bowl of rice. Really comforting!
I served this wonderfully spiced vegetarian curry over brown rice with a side of slow-simmered collard greens. I was initially drawn to the recipe because of its cooking method I’ve made a variety of curries, but this is the first one I’ve cooked where the recipe instructs you to puree the initial sauce until smooth before adding it back to the pot with the spices and chickpeas. The results were creamy without the need to add any cream. I really felt that the results were restaurant-quality!
The ginger-garlic paste really adds a depth of flavor to the sauce I used a regular chili powder here.
For the garlic paste portion of the recipe, I tried to make just what I needed for the recipe. I used about 1-inch of peeled fresh ginger and 4 peeled garlic cloves. I actually blitzed it in the mini food processor with about 2 tablespoons of water. This method worked very well. The recipe serves 4 people perfectly.
Overall, this is a lovely recipe and the nice thing is most of the ingredients were already in the house. I recommend serving this dish with a dry Riesling or even a glass of dry bubbly.
I can’t imagine growing tired of eating this EVER. The sauce alone is a dream! So fabulously fragrant, so delicious, and oh so quick to make (permission to use canned chickpeas—thank you). I know in the future making this for dinner will often cross my mind on my way home from work.
It’s such an easy recipe to follow, too, as each step is pretty simple and accurately described.
The only thing I did a bit differently is that I processed the fried onions with 1/4 cup water in a jar using an immersion blender.
For the ginger-garlic paste, I used 2 tablespoons of ginger and 4 tablespoons of garlic (6 cloves). I didn’t add any water since I quickly pounded them in a mortar. I was surprised to see them, especially the garlic, dramatically reduce in volume after being completely smashed into a paste. In the end, I had about 3 tablespoons of paste.
The recipe yielded just over 2 cups of chana masala, not nearly enough for us Indian food enthusiasts. (I’m glad I also made spiced brown lentils with red onion to serve alongside it.)
We enjoyed the curry with basmati rice and naan to savor every bit left on the plate.
I think this is a good template on the mild side. I think without some cumin and maybe more “curry” spicing, this was just a bit bland for us. It can easily be adjusted to the flavor level of the cook and will not scare people away from exploring curry as a good weeknight meal.
I could have been happy using any of my other curry blends (Williams-Sonoma coarse grind Madras is another pantry favorite).
I love making the ginger-garlic paste and the onion sauce (including the blending) ahead of time.
The flavor profile was on the mild side and seemed to need a bit of punch, not heat so much as a little more curry depth. Since we were only eating half the batch, I decided to make adjustments the next night, and just offered some lime sambal and chutney on the side as well as salt at the table.
On reheating the next meal, I added a teaspoon of favorite curry spice, another tablespoon of the ginger-garlic mixture, salt, as well as some more vegetables (half a red bell pepper and half a fennel bulb, sliced and diced). The adjusted seasoning was well received, and I would say pick your favorite curry, or maybe just some cumin, and a bit of salt (unless you are serving with a lime pickle, which is super salty). I look forward to making this again, maybe with chickpeas cooked from scratch.
The Vitamix made a quick and perfect puree in about 15 seconds! I added about ¼ cup water to rinse the last bit from the blender and another 1/4 cup of water when reheating leftovers to thin the sauce with the additional vegetables.
I think blooming the spices in oil is a really good basic Indian cooking lesson that this recipe introduces in a simple manner. When I cooked the veggies, I added them to the added spices I bloomed in oil, then in about 5 to 6 minutes, added the leftover chickpea curry leftovers.
The curry was ready in under 20 minutes and was served with jasmine rice.
Spicy, flavorful, and quick—my husband and I loved this recipe. While we ate it hot, I think it would also be wonderful served cold. It's a great weeknight meal, and since it’s with a shortlist of ingredients that I always have in my pantry, it's a good one to have on hand. I'll definitely be making this again.
My only recommendation to save yourself a bit of time is to forego making the garlic ginger paste. Simply add those ingredients to the onions when sauteing because it all gets tossed in the blender anyway.
Chana masala is one of my go-to Indian dishes when dining with a crowd because it’s simple and not too exotic for my friends that aren’t familiar with Indian cuisine. Plus, it’s vegan and can therefore fit several different dietary needs. I’m thrilled to have a recipe I can make myself at home. This dish was flavorful, comforting, and warming for a cold, grey winter day.
I used regular chili powder and added 6 tablespoons of water when blending the onions. I blended for about 2 minutes total. I would strongly advise using a blender or food processor that is vented somehow so steam can freely escape, otherwise you’ll have a lot of built-up pressure which can be dangerous. Something with an opening that can be opened while the machine is running also allows you to add water as the sauce blends. I used my food processor and it worked great.
Overall, really easy to pull together. You could easily add meat if you like.
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Curried Chickpeas and Kale
I know it is only the middle of September and it is still hot out, but I am freaked out by how fast this year is flying by. I am ridiculously busy at work and we also have two upcoming vacations planned. Between work and vacation, I have the rest of the year planned out week by week, and there aren't a lot of weeks left!!
I am not complaining about going on vacation twice in two months, I'm just saying it's all freaking me out. WINTER IS COMING.
With work being so busy and tiring, I find that I don't have a lot of mental energy left for the evenings. I am actually very glad I have this food blog because I find it very relaxing to work on the blog in the evenings.
But even though I have a food blog, I don't always love to cook elaborate meals. Most evenings after work I want to be able to cook dinner in 20 minutes and then sit down to relax.
Luckily I have a few basic go-to recipes that can be modified to use whatever ingredients I have on hand. And luckily I have chickpeas.
I made Ethiopian Chickpeas earlier this summer, and this time I modified the spices and the greens to make a dish with a totally different flavor - Curried Chickpeas and Kale. Very simple, very quick, but filling and delicious. And healthy. Winner winner, chickpea dinner! (That's NOT how the saying goes??)
This Curried Chickpeas and Kale recipe is very easy and the good part is there is just NO WAY you can mess this up. You start by cooking all the spices together in some olive oil. This will release all their lovely flavor and aroma. Then add the diced onion for a few minutes. Add the broth, chickpeas, and kale. Simmer for a few minutes to cook the kale leaves and further concentrate the flavor. Garnish with cilantro leaves for a pop of fresh color and flavor.
You can eat this on its own as a light lunch or dinner, or serve this with rice or some chicken. The chickpeas are flavorful and filling enough on their own, but they always play well with others.
I love cooking with kale because kale cooks down so much. 4 cups of kale cook down to a totally manageable amount in this recipe. Which means that I can eat so much more greens than if I was trying to eat a raw salad.
All the spices in this recipe also add some nutritional value to the dish - they are loaded with antioxidants. So you can enjoy this delicious curry chickpea dish and feel good about it!
Sunday curried roast chicken
3. Combine the curry paste, garlic, ginger, all the spices, butter, honey, lemon juice and yoghurt in a bowl and mix thoroughly.
4. Loosen the skin on the chicken breasts, then brush the marinade over the chicken, under the skin and into the cavity.
5. Place the chicken in a roasting pan, then surround it with the onions, carrots and garlic cloves. Drizzle with the olive oil, then place into the oven on the bottom rack.
6. Reduce the heat to 180°C and roast for 40 minutes, or until the chicken is golden and nearly cooked.
7. Increase the heat to 200°C and roast for a further 15 minutes or until the skin has crisped up and some bits are charred.
8. Remove the roast chicken from the oven and serve with the roast vegetables and flatbreads or basmati rice.
Cook's note: It can be served straight out of the oven with warm naan bread or at room temperature with a green leafy salad. If you’re pressed for time, a store-bought curry paste can be substituted for the spices used here. Add the curry paste to the yoghurt, honey and melted butter and use as a marinade for the chicken
This is an extract from Curried by Cariema Isaacs. It is published by Penguin Random House South Africa.
Photographs: Turhaan SamodienRecipe by: Cariema Isaacs View all recipes
Cariema Isaacs is a South African chef, recipe developer, food stylist and cookbook author based in Dubai.
Chickpeas (also commonly known as garbanzo beans) are fast becoming a new favorite legume of mine. When cooked, they have a unique chewy texture different to many in the legume family, and are lip-smackingly delicious especially if seasoned right. Have cooked chickpeas on hand or canned chickpeas in your pantry, but don’t know how to turn them into a satisfying meal? Well, try this Easy Vegan Curried Chickpeas & Mushrooms recipe!
This fast and simple plant-based dish is one that you can serve your family in a pinch of time for lunch or dinner with less than ten ingredients. Make a double portion if you have more in your family, or freeze the extras. Nutrition wise, chickpeas are really power packed with nutrients. Just one cup of cooked boiled unsalted chickpeas already provides 269 calories, 14.5 grams protein, 12.5 grams of fiber, 4.7 milligrams of iron and is a good source of phosphorus and potassium. Chickpeas are extremely versatile in the kitchen and have a distinctive taste and texture different from other dried beans. To learn more about chickpeas and how to prepare dry chickpeas for cooking, read here. Jump to Recipe
Make this Easy Vegan Curried Chickpeas & Mushrooms dish as a bulk meal prep recipe at the beginning of the week, or whip it up as part of a nutritious fast weeknight meal to pair with your grain or gluten-free alternative of choice to feed a hungry family. Some examples of great pairings are with rice, couscous, quinoa, barley, or even mixing this dish with cooked whole grain pasta noodles or rice noodles to make a flavorful dry noodle entree.