Chickpea Curry (Garbanzos)

Chickpea Curry (Garbanzos)

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 2

    • About This Recipe

    “With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.”

    Ingredients

  • 1 (16ounce) cans chickpeas, drained and rinsed
  • 1onion, diced
  • 1teaspoonfresh ginger, minced
  • 5garlic cloves, minced
  • 1 -4teaspoonmrcurrys.com curry powder( or your favorite curry powder blend)
  • 1/2 teaspoonsalt
  • 1mediumtomato, diced
  • 2 -3tablespoonsolive oil
  • water

    • Directions

  • Saute onions in olive oil for 3 minutes.
  • Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
  • Add chickpeas and salt and a tablespoon or so of water.
  • Cook and stir about a minute.
  • Add tomatoes and cook for 5 minutes, stirring gently.
  • Add another spoonful of water if it seems dry or if it’s burning or sticking.
  • Serve with flatbread and rice.

    • Reviews

  • “I loove chickpeas, and oh boy, this is a great way to fix them! I didn’t change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!!”

  • “I made this for lunch today and enjoyed it. What I really like about this recipe, is that its so easy and so quick to make. Moreoever, it is tasty and can be enjoyed with rotis, rice and white bread as well. I had it with white bread. Next time, I’ll make “Chitranna rice” (yellow rice with peanuts) and enjoy this dish with that. I also had some yogurt alongside with this curry. Thanks, good recipe!”

  • “I ended up using this as a base recipe for my final result; had other items in the fridge I wanted to use up, plus wanted to have leftovers for lunches later in the week.So I added a diced zucchini, some pre-cooked grilled chicken chunks, a few mushrooms, and some chili paste for some extra heat. Then I included a can of coconut milk because we like plenty of sauce to soak up the rice. I forgot the garlic, so would definitely add it next time, but the result was still good. It just needed a little more salt, no big deal really.My husband and I both thought this was yummy!”

  • “Great and easy, what more could you want!I didn’t have any fresh tomatoes on hand so I did it with canned, but it was still delicious.Will make again for sure!”

  • “This is quick, easy, and delicious — we loved it!I used 2 tsp. of Tones curry powder and served with brown rice.”

  • “Really liked the flavours in this curry. I used 1/2 tin canned tomatoes for extra sauce. SO easy, and also very satisying. Thanks!”

  • “Really good, and FAST to make!I used susan*w’s idea of using canned chopped tomatoes–doubled the recipe and used a 15 oz can of petite diced tomatoes, undrained–mixed well with the rice.Thanks!”

  • “Wonderful recipe!!!! I kicked this recipe up a notch by adding 1 tsp of McCormick Perfect Pinch Caribbean Jerk for spiceness. And I added about 2 cups of water and let them simmer for a while until there was just a little water left to use as “sauce” for the Na’an bread.”

  • “Great, easy recipe with ingredients I usually have on hand. I added yellow squash and spinach to up the veg, but would leave out yellow squash next time because it overpowers the flavor in a weird way. The rest was delicious. Served with plain yogurt and pickled ginger. Next time I might add another tomato and use chicken stock instead of water. Thanks for the great veggie keeper!”

  • “Simple, Delicious and Healthy. Had it with brown rice. I used about a tbsp of ginger because that is what I had diced.If all cooking could be so basic and delicious. Yum”

  • “What I love about this recipe is how easy and quick it was to make! I needed something pronto for a potluck and this was something I could make with what I had in the pantry. I just didn’t have an onion on hand so I substituted basalmic onions from Trader Joe’s. There is already some oil prepared with them and the package instructions recommend 1 Tbsp. olive oil when heating them up. So I started with that and added the second two Tbsp. olive oil during step 6, in the case things started to stick. I also added 1 tbsp. water at the same time.I will definitely try this recipe again as is when I have an onion or diced packaged onion, but I also really loved the basalmic onions with the other flavors in the recipe. I put in 1 1/2 tsp ginger (because I grated a little extra) and 1 tsp. cumin, because I prefer non-spicy. Every thing turned out great! There’s some flexibility to add more or less of all the ingredients with this recipe to taste and have it turn out well. It was definitely a hit at the event!”

  • “Loved it!I like coconut milk in my curry and considered added it to the recipe.Instead I made some coconut rice and served it with the chickpea curry.So delicious and healthy!Thanks for the recipe!”

  • “Delicious! I did add two things to it though: 1/3 can coconut milk and a couple TBS of sugar. I didn’t have rice, so I mixed it in with whole wheat pasta–It tasted fantastic and was even better the next day cold!”

  • “This wasn’t a terrible dish, it was quick and easy. I added some cajun creole seasoning to it. Then had to put some shredded cheese and sour cream on it too. It was edible. But I don’t think I will make it again.”

  • “freakin YUM!”

  • “Delicious and simple! We didn’t have any rice, so served it with couscous. I think it would be perfect with Basmati rice and can’t wait to try it again!”

  • “What’s not to luv?It’s so healthy and light, and incredibly easy to make.”

  • “This is a great recipe – add some tomato paste to make it even better. I always add extra ginger also. Yum!”

  • “Such a quick easy recipe and it turned out delicious!!!”

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