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Chickpea Curry

Chickpea Curry

This quick and healthy recipe with an Indian flavor profile is made with convenient canned beans.  If you want additional vegetables, stif in roasted cauliflower florets or red, yellow or green bell pepper.  

Serves: 1 cup


1 medium serrano pepper, cut into thirds

4 cloves garlic

1 two inch piece fresh ginger, peeled and coarsely chopped

1 medium yellow onion, chopped in one inch pieces

6 T canola or other oil

2 tsp ground coriander

2 tsp ground cumin

1/4 tsp ground tumeric

2 1/4 cup no salt added canned diced tomatoes with juice (from a 28 oz can)

3/4 tsp kosher salt

2 cans (15 oz) chickpeas, rinsed and drained (Garbanzo Beans)

2 tsp garam masala

Fresh cilantro for garnish


1. Pulse serrano, garlic, ginger in food processer until minced.  Scrape sides of bowl and pulse again.  Add onion, pulse until finely chopped but not watery.

2. Heat oil in large saucepain over medium high heat.  Add onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes.  Add coriander, cumin and turmeric.  Cook for another 2 minutes, stirring to blend well.

3. Pulse tomatoes in food processor until finely chopped.  Add to the pan along with salt.  Reduce heat and simmer, stirring occasionally, for about 4 minutes.

4. Add chickpeas and garam masala.  Reduce heat to a gentle simmer.  Cover and cook, stirring occasionally, for an additional 5 minutes.

5. Serve topped with fresh cilantro.