Spicy Indian Chickpea Curry


4 (16 oz) cans chickpeas, drained and rinsed
1/2 cup vegetable oil
1 tsp whole cumin seed
2 medium onions, chopped
2 jalapeno or other hot chilies, seeded and diced
2 medium ripe tomatoes
4 tsp garam masala
1 tsp ground ginger
1 tsp turmeric
kosher salt and black pepper to taste
4-6 cups water or if you want non vegetarian, use chicken stock
This is vegetarian food at it’s best. 

  • Chop the onions and chili peppers.
  • In a large pan, heat oil over medium-high heat.
  • Add the cumin seed and cook, stirring, frequently so they don’t stick. Cook until they start to pop. About 1-2 minutes.
  • Add the onions and reduce the heat to medium.
  • Cook for about 10 minutes, stirring frequently.
  • Mix the spices with 3 tbs of water, let stand for 5 minutes, then add to the onions, stirring and cook for about 5 minutes.
  • Core and chop the tomatoes and add to the pan. Stir well.
  • Add the chickpeas to the pan and stir well to coat.
  • Season with salt and pepper and add enough water or stock to cover.
  • Bring to a simmer and cook for at least 30 minutes to allow flavors to mingle.
  • Add more water if necessary or increase the heat if mixture seems to liquidy.
  • Taste for seasoning and adjust if necessary.




15 min


40 min


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