Chickpea Curry (Indian Inspired) : Flavorful and Healthy

How to make Chickpea Curry

Chickpea curry is a delicious and easy-to-make dish that’s perfect for any meal. Packed with protein and spices, it’s healthy and satisfying. Serve it with rice or bread for a complete meal. Chickpeas are loved worldwide for their nutrition and versatility, fitting into everything from curries to salads and snacks.

Chickpeas are a global favorite, featuring in a variety of delicious dishes:

1. India: Chana Masala – A spiced curry with chickpeas, tomatoes, and aromatic spices.
2. Middle East: Hummus – A creamy dip made with chickpeas, tahini, garlic, and lemon.
3. Italy: Pasta e Ceci – A hearty soup with pasta and chickpeas.
4. Spain: Cocido Madrileño – A traditional stew with chickpeas, vegetables, and meat.
5. Morocco: Chickpea Tagine – A slow-cooked dish with chickpeas, vegetables, and spices.
6. Ethiopia: Shiro – A chickpea flour-based stew served with injera.
7. Mexico: Ensalada de Garbanzo – A refreshing chickpea salad with vegetables and lime.
8. USA: Chickpea Burgers – A plant-based patty for burgers.

Chickpeas adapt beautifully to cuisines around the world, showcasing their incredible versatility!

Let’s make mine Favourite one….

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Chickpea Curry (Video)

Recipe by Arti Rout

4.5 from 2 votes

Course: DinnerCuisine: IndianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Chickpea curry is an Indian dish made with chickpeas and spices. It is tasty, full of protein, and often served with rice or Indian bread like roti.

Cook Mode

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Ingredients

US Metric

• 1 cup 164 g Soaked and Boiled Chickpea

• 1 1 Sliced Onion

• 1 1 Sliced Tomato

• 1 tablepoon 1 tablepoon Ginger-Garlic Paste

• 1 teaspoon 1 teaspoon Julian Ginger

• 1/4 teaspoon 1/4 teaspoon Sugar

• 3-4 tablepoon 3-4 tablepoon Mustard Oil (cooking oil of choice)

• 1 tablepoon 1 tablepoon Yoghurt

• 1/4 teaspoon 1/4 teaspoon Cardamom Powder

• 1 tablepoon 1 tablepoon Dry Fenugreek Leaves

• 1-2 tablepoon 1-2 tablepoon Coriander Leaves

• Salt for taste

• Dry Spices

• 1 teaspoon 1 teaspoon Coriander Powder

• 1 teaspoon 1 teaspoon Roasted Cumin Powder

• 3/4 teaspoon 3/4 teaspoon Turmeric Powder

• 1 teaspoon 1 teaspoon Red Chilli Powder

• 1/4 teaspoon 1/4 teaspoon Black Pepper Powder

• 1 teaspoon 1 teaspoon Garam Masala Powder

• Whole Spices

• 1/2 1/2 Cinnamon stick

• 1 1 Star anise

• 1 1 Black Cardamom

• 1 1 Bay leaf

Directions

• Heat oil in a pan add whole spices and let them sizzle. After a few seconds add ginger-garlic paste and cook it until turn golden.
• Then add sliced onions with sugar and cook until they turn brown.
• Now add all the dry spices with sliced tomato, yogurt, julienned ginger, and salt, Cook until the oil starts to separate from the sides of the pan.
• Add the boiled chickpeas and mix well. Pour in hot water and add dry fenugreek leaves. Cover and cook for 2-3 minutes.
• Finally add cardamom powder and chopped coriander leaves ,Cover the pan and turn off the flame.
• For a visual reference you can watch our video linked below.
• Let it rest for 5 minutes then serve hot and Enjoy😋

Recipe Video

Notes

• I used mustard oil for this recipe but you can use any vegetable oil of your choice.

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