Curried Chickpeas With Cilantro

Total Time
15mins
Prep 5 mins
Cook 10 mins

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Ingredients Nutrition

Directions

  1. If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  2. In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  3. When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  4. Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  5. Serve over brown rice.
Most Helpful

Delicious! I would use a large onion next time.(love onions). I also used a coconut oil that has that slight coconut taste, I didn't have mustard seeds so u used some spicy brown mustard, and used one cardamom pod(didn't have powdered). Used the leftovers to make hummus so yummy thank you.

nicolea.tsarnasnj October 15, 2014

Delicious--my husband & I both enjoyed this one very much. It made the kitchen smell great. The generous amount of fresh cilantro is a must in this dish, in my opinion. I'm gradually incorporating more vegan dishes in my diet, so thank you, Linguist Cook, for a tasty, comfort-food recipe that's healthy, too.

FoodBooksSangria August 10, 2007