Chickpea Curry
(75)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 Tablespoon Olive Oil1 15oz. Can Chickpeas drained and rinsed1 Large Onion chopped1 1/2 Teaspoons Ginger Powder1 Teaspoon Cumin1/2 Teaspoon Salt1/8 Teaspoon Black Pepper5 Cloves Garlic, minced5 Teaspoons Curry Powder (a bit hot - I use McCormick)1 Large Tomato ChoppedGood Pinch of CinnamonPinch of Oregano2/3 Cup Water
Directions
1. Heat oil in pan, add onion and cook until clear.

2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.

3. Add chickpeas, salt, pepper, cumin, cinnamon, water, stir to mix.

4. Return pan to heat, add tomato and oregano, stir to mix and cook for 2 min.

5. Cover pan and simmer until tomatoes are cooked down. Stirring to prevent sticking.

6. After tomatoes are cooked, remove lid and continue cooking to remove excess liquid if desired, or until desired thickness.


Number of Servings: 4

Recipe submitted by SparkPeople user WYLDFLOWERS.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 177.3
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 568.4 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 5.9 g

Member Reviews
  • AKA639
     Awesome! Substituted a can of diced tomatoes with Jalapenos. Served over rice. Spices kept the same, awesome! Will be making this again! - 3/2/09
  • SNOWMAIDEN
     This was fabulous! I added some mushrooms and used a mild curry powder. Will make this again. - 5/30/11
  • KRYSTALCLARKE18
     I tried this last night and I love it!
    Only thing, I'm going to either omit the salt or put less, found it a bit too salty, but that's a matter of personal preference!
    All in all, a great recipe! - 8/25/09
  • DDT1970
     The only thing I did different was that I blended it up well. I used 2 C of it in my soup as a thickner and it was VERY GOOD! - 6/5/09
  • BAREFOOT-LISA
     This is AMAZING. So good, so filling, so tasty and I was more than happy to eat the leftovers for days! I have it over couscous. YUM! oh, and I use canned tomatoes with chilis. - 5/29/09
  • 2DAY_NOT2MORROW
     Yum! This was incrediblly delicious. It filled my whole kitchen with the delicious curry-smell. I did end up adding a bag of mixed vegetables and serving over brown rice. - 4/17/09
  • KASHMIR
     Really good, served over Basmati rice. - 3/7/09
  • MSDIBS
     This is a great recipe - I sometimes also add cauliflower -- adds very little calories. - 2/28/09
  • GARRISON5
     I cooked this for myself since my wife is less of an Indian/curry person. I will be fixing this a lot. I may add other ingredients, mushrooms and green peppers but I won't change the original spices etc. they are perfect! Thanks for sharing a great, and healthy, recipe.
    Lee - 9/30/08
  • STRONG_SARAH
     Delish! I've made it twice and I'll make it again. Very good as is, although I eliminated the ginger because of personal preference. VERY yummy and healthy! - 9/18/12
  • CASTASPERSIONS
     there are no words to describe how awful this was. following the recipe exactly, i had to smother my dish in raita to make it edible. - 11/24/10
  • CHELSONAMISH
     Yum yum yum. I love this! - 11/1/09
  • SONICB
     So good! I doubled the recipe, used only 1 T of olive oil , added 1.5 cups frozen turnip greens to boost the nutrition. Reserved the liquid from one can of chickpeas, used a can of no salt added diced tomatoes. Cut down on amount of water added, used 1/2 t kosher salt, 2 T tomato paste. Yum! - 10/19/09
  • LILLYCHKA
     This was soo delicious. Definitely will make this part of my menu. - 3/16/09
  • QUEENKIRI
     Super easy! - 2/28/09
  • GIDGETGOESGOTH
     Fortunately I am friends with WyldFlowers in real life and she shared this with us months ago. This is AMAZING! This and her beans recipe are our favorites and we have them several times a month! YUM! - 8/6/08
  • BRONSKI
     I made this for my tea tonight, it was absolutely wonderful! Great job, would definitely make again! - 7/22/08
  • AZMOMXTWO
     thank you - 12/23/19
  • CARMENDRAZEK
     Delicious! - 10/23/19
  • NASFKAB
     Great idea - 7/14/19
  • JJAQUES41
     This was a really tasty, filling dish! Used 1 leek instead of onion as I had that on hand. Loved the smell as all the spices were cooking-so heavenly. Served over jasmine rice with roasted brussel sprouts and the radish scallion salad (also a sparkpeople recipe). - 1/29/19
  • AGATHA811
     My vegetarian son absolutely loved this dish. It really does taste good. A little too hot for me. If I were doing it for myself I would probably use 1 tsp. curry powder. I used 4 for my son. Not too difficult, just need to get your spices organized before beginning the steps. I served it over rice. - 11/8/18
  • SERIOUSLY22
     I made this for a party and everyone loved it! I substituted a can of fire-roasted tomatoes for the fresh, and kept everything else the same. I'm going to have to use greek yogurt to help with the heat for my tastes. It's not spicy to anyone but me! Will be making again! - 5/9/18
  • MOVEITMARY
     I love this recipe. The powdered ginger gives a slight bitter aftertaste, but when made with fresh ginger it's perfect. Omitted the oregano. For the non vegetarians among us - it's also delish with chicken added. - 4/7/13
  • LGRAY32
     I normally make a potato curry using chickpeas and coconut milk but this recipe is a lot quicker to make. The taste is an acquired taste; I don't know if i will make it again. Served it over brown rice. - 3/24/13



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