Chickpea Curry

If you’re looking for a perfect vegetarian dish that is packed with flavor, chickpea curry is it!  I use dried chickpeas, but you can certainly substitute canned chickpeas to make this faster.  This dish also freezes well, so it’s good to double or triple the recipe and pack some up in the freezer for later.

Chickpea Curry
serves 4 

1 cup dried chickpeas
2 tsp. salt
2 cups ripe tomatoes, chopped
2 green chiles, chopped
1 cup onion, chopped
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. salt
2 tbsp. butter
1/2 tsp. cumin seed
1 tsp. garam masala
1/2 tsp. red chile powder
juice of one lemon
1/2 cup chopped cilantro, chopped


Method: Rinse chickpeas and place in a large saucepan with 2 tsp. of salt.  Cover with 3 cups of water.  Bring to a simmer and cook 1 1/2 to 2 hours, or until tender, adding water if necessary.  Puree tomatoes and green chiles in a blender or food processor.  In a medium skillet, heat butter until melted and hot.  Add cumin seeds.  When they are toasted, add onion and cook until soft.  Add ginger and garlic and cook for one minute.  Add the tomato and chile puree to onion mixture, and cook for 10 minutes.  Add garam masala, red chile powder, lemon juice, and cooked chickpeas along with the cooking water.  Cook for 5 minutes more, then taste to see if more salt and/or garam masala is needed for flavor.  Serve garnished with fresh cilantro.  Serve with rice.

MainsEvan Wei-Haas