Inspired from a recipe in 'The essential Asian cookbook', and a regular on our table.
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Units: US | Metric
- 2 cans chickpeas (400gm per can)
- 3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter
- 2 medium onions, finely chopped
- 1/2 teaspoon powdered ginger
- 2 cloves garlic, crushed
- 1 -2 green chili (, 1 for mildness)
- 1/2 teaspoon ground turmeric
- 1 can tomato with juice
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
- 2 -3 tablespoons fresh coriander leaves, chopped
- 1Drain the chickpeas and reserve the liquid.
- 2Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
- 3Add the tomatoes and cook for about 2 minutes.
- 4Add the chickpeas and ground coriander and cook for 10 minutes.
- 5Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
- 6Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
- 7Serve over rice or with indian breads.
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Nutritional Facts for Chickpea Curry
Serving Size: 1 (95 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 134.5
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 72.1 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 2.3 g
- Sugars 4.2 g
- Protein 1.5 g
The following items or measurements are not included: