If you like this chickpea curry recipe, let me know. I have many more
This chickpea curry can be served hot or cold. If served hot, you should add more tomatoes and spices to make a more liquid sauce. I prefer to eat chickpea curry cold as an appetizer or light lunch. Chickpea curry is normally eaten by hand or wrapped up in an Indian bread such as naan.
Over the years, I have come across quite a few chickpea curry recipes and they almost always go down well. This recipe is my own though it is quite similar to most of the recipes out there.
I love recipes like this. They are low in fat yet you don’t have to compromise on flavour. If you agree, please use the share icons at the bottom of this page to help spread the word. Thanks.
Chickpea curry is often eaten by hand or wrapped in chapati or naan.
- 400ml (1 tin) chickpeas
- 1 large tomato chopped
- 1 onion roughly chopped
- 4 cloves garlic - smashed
- 1 inch ginger - sliced and smashed
- 1 (or more) fresh green chili chopped
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala - my homemade recipe is here
- 1 teaspoon amchoor (dried mango powder)
- 2 bay leaves
- 2 tablespoon vegetable oil
- salt and pepper to taste
- Blend the onion, tomato, garlic, ginger and chili together in a food processor until smooth and set aside.
- Heat the oil in a large frying pan and then add the bay leaves and turmeric. The turmeric will darken in colour as if fries.
- Stir the turmeric and bay leaves in the oil for about 30 seconds and then add the chickpeas along with the cumin, coriander, garam masala and amchoor powder.
- Pour in the tomato mixture and simmer until most of the liquid evaporates - about five minutes.
- Check for seasoning, adding just enough salt and pepper and allow to cool to room temperature.
In India, chickpea curries like this are very popular street food. Try serving this chickpea curry at your next dinner party with a glass of cold riesling.