Please note that I used Desi Chickpeas for this recipe but you can also used the normal canned Kabuli chickpeas. Desi chickpeas are smaller and darker and have a tougher seed coat (testa). They are used to produce Chana Dal (split yellow chickpeas). This curry is so delicious I am actually cooking it again for dinner, tonight. Have a good evening!
Easy Chickpea Curry
Preparation time: 10 minutes; Cooking time: 35-40 minutes Serves: 4-6
- 3-4 tablespoons vegetable oil or ghee
- 1½ teaspoons whole cumin seeds
- 1-2 bay leaves
- 2 medium onions, finely chopped
- 1 inch ginger root finely grated
- 3 cloves garlic, crushed
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 cup diced canned tomatoes
- ⅓ cup crushed tomatoes or passata or tomato sauce (US)
- 2 cups water
- 6 cups cooked chickpeas (3 x 540ml/19fl.oz cans)
- Salt to taste
- 1 teaspoon sugar, large pinch of kasuri methi (Fenugreek leaves) and finely chopped coriander leaves
****some people may be allergic to fenugreek. (Please read full wikipedia article if you’ve never used it)
- Heat 3-4 tablespoons cooking oil over medium heat. Add the cumin seeds and cook until they begin to sizzle and brow slightly, then add the bay leaves, onions and salt to taste, and cook over medium low heat until onions are light golden.
- Add the ginger and garlic and continue cooking until the onion turns golden.
- Reduce the heat and add all the spices (cayenne, turmeric, coriander, cumin and garam masala) and cook 1 minute.
- Add all the tomatoes and stir to mix, cover and simmer over medium high heat for 5 minutes, stirring from time to time.
- Add water and stir, then add the chickpeas and simmer, covered 20 minutes, stirring from time to time.
- Just before serving, stir in the sugar, crumble the kasuri methi leaves over and sprinkle fresh coriander leaves. Enjoy the stew, so good. I promise you!
Step By Step Photos
Heat the oil add the cumin seeds, cook until they sizzle, then add the bay leaves, onion and salt. Cook until onion is light golden, then add ginger and turmeric and cook till onions are dark golden. Reduce the heat and add all the spices and cook, 1 minute.
Add the tomatoes and cook, covered 5 minutes. Then add water and chickpeas and simmer 20 minutes.
Just before serving stir in 1 teaspoon sugar and sprinkle with kasuri methi and chopped coriander leaves. Serve with naan or rice.