Chickpea Curry Recipe


The melt in mouth texture of fully cooked chickpeas and appetizing aroma of perfectly blended spices makes chickpea curry prepared with this recipe simply irresistible. It uses white chickpeas (garbanzo beans) and tomatoes as main ingredients.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 servings
1 can (16 ounce) Chickpeas (Garbanzo Beans), drained and rinsed
1/4 teaspoon Ground Cinnamon (optional)
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1 medium Tomato, diced
1 small Onion (finely chopped)
1 teaspoon grated Ginger
4 cloves Garlic, minced
1 medium Green Pepper, seeded and chopped
2 tablespoons Vegetable Oil
3 tablespoons Fresh Coriander Leaves, chopped
1/4 cup Water


  1. Heat oil in a frying pan over medium heat for sautéing. Sauté chopped onions in it over low to medium heat until it turns light brown. Make sure that it does not burn.
  2. Add grated ginger, chopped green pepper and minced garlic, sauté for approx 45 seconds.
  3. Add ground turmeric, ground cumin, cayenne pepper and ground cinnamon, sauté for approx 30 seconds. Keep stirring continuously to prevent burning and sticking.
  4. Add diced tomatoes, ground coriander and salt to taste. Stir and cook until tomatoes become soft (around 2 minutes). Add chickpeas and stir until all ingredients are well blended.
  5. Add water and cook on medium heat for approx 5 minutes or until you get desired consistency of gravy. Stir in between occasionally to prevent sticking. While cooking, mash some of the chickpeas using a back of the spoon against the side of the pan to thicken up the gravy.
  6. Turn off the heat and transfer cooked chickpea curry in a serving bowl and garnish with chopped coriander leaves.
Tips and Variations:

  • If you like more gravy, then add more water in step-5.
  • You can also use water of canned chickpea instead of plain water if you like its taste.
  • Experiment with recipe by adding boiled potatoes, carrot, beans or mushrooms to make a delicious variation with your favorites vegetable.
  • This Indian style curry tastes much better if allowed to set for 12 hours in refrigerator. It allows flavors of all spices to blend with each other and give it a mouth watering complex flavor.
Taste: This recipe is derived from authentic Indian curry of chickpea and customized for American and British taste preference. However, it is still spicier than any other normal American or British preparation.
Serving Ideas: Serve it with naan or pita bread and steamed rice. Because of its high nutritional values, it’s good choice to serve with breads in the breakfast.

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Apr 19, 2016 by Jade
Made this today. Followed the instructions exactly and it came out quite good. You are right - it tastes better once you keep it for a few hours and let the flavors blend in. I felt I had put in too many spices but then after a few hours it all came together. Thanks for the recipe!!

Response: Thank you Jade for trying the recipe and writing the feedback.

Jan 13, 2015 by Ruchira Kanodia
Could you please give a step by step recipe of the same. Being an amateur cook, I am able to replicate your recipes which are step by step. It turns very easy to follow and understand. The texture also can be seen, till what time it has to be cooked.

Response: Hi Ruchika, thanks for trying the recipes. We will definitely try to post the step by step pictures of this recipe.