Curried Chickpeas

Friday, October 30, 2009

I love love chickpeas. They are an excellent source of proteins. Apart from Choley, which all of us relish, Moroccan Chickpea Stew is one dish, which is a regular at home.

Just the other day, after a hearty meal of chickpea stew & bread, I had some leftover soaked chickpeas on hand. I normally make a quick salad with the leftover ones. But, I was in the mood for something more flavorful ..

And, Curried Chickpeas was made the subsequent day for lunch

You Will Need:
  • 1 cup chickpeas - soaked overnight
  • 1 onion - finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tbsp butter
  • 1 clove garlic - finely chopped
  • 1 tsp grated ginger
  • 1 tsp Garam Masala
  • 1 tsp cumin seeds
  • Salt as per taste


  • Pressure cook chickpeas with halt a tsp of salt with 4 cups of water. Drain the cooked chickpeas & set aside. Reserve the cooking liquid
  • In a large saucepan, melt butter over nedium heat. Add cumin seeds, chopped garlic, ginger & saute for 10 secs.
  • Add chopped onions, turmeric & saute till onions turn pink
  • Add cumin powder, coriander powder, red chilli powder & mix well
  • Add cooked chickpeas, 1/2 cup of cooking liquid & salt as per taste. Bring the mixture to a boil. Cover with a lid & let it cook on medium heat & simmer for 15 minutes until the chickpeas are fully cookied but not mushy.
  • Add Garam Masala & mix well

Serve as a side dish with Rice/Roti .. Enjoi !!!

The dish was full was flavors yet not very overpowering. We had it with Rice & Dal & these curried chickpeas was a perfect accompaniment.

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