Chickpeas curry
Chickpeas curry

Smita Joshi



Prep Time

0 : 15

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 1.64 g
Sat Fat 0.219 g
Salt 68.4 mg
Sugars 1.65 g
  • Other Items
  1. 400 grams chickpeas, boiled and drained
  2. 1 medium-sized onion, finely chopped
  3. 1 medium-sized tomato, finely chopped
  4. 2 inch piece ginger, finely grated
  5. 2 garlic cloves, minced
  6. ½ tsp Cumin Powder
  7. ½ tsp Coriander Powder
  8. 1 tsp Red Chilli Powder
  9. ¼ tsp Turmeric Powder
  10. A pinch of garam masala
  11. 1 tbsp Oil
  12. Salt to taste
  13. Few coriander leaves, to garnish
  14. 4 cup water
  1. Heat a pan and add the oil. Add the onions and garlic together, fry till the onions become soft and translucent in colour.
  2. Next, add salt, coriander and cumin powder, turmeric and red chilli powder. Stir for a minute, then add the tomato. Continue cooking till the oil separates itself from the mixture.
  3. Pour in 3/4 cup of water and stir it well. Then add the boiled chickpeas and mix again. (You can also mash a few of the chickpeas.)
  4. Cover with a lid and let it simmer and cook for 2 minutes. Then add the ginger and garam masala and cook for a few more minutes.
  5. Serve it hot with rice for best taste.