Chickpea Curry (Garbanzos)

"With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from with a sample of their wonderful curry seasoning powder."
photo by Jackie B. photo by Jackie B.
photo by Jackie B.
photo by browniegirl photo by browniegirl
photo by tamalita photo by tamalita
photo by susanw photo by susanw
photo by SaraFish photo by SaraFish
Ready In:




  • Saute onions in olive oil for 3 minutes.
  • Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
  • Add chickpeas and salt and a tablespoon or so of water.
  • Cook and stir about a minute.
  • Add tomatoes and cook for 5 minutes, stirring gently.
  • Add another spoonful of water if it seems dry or if it's burning or sticking.
  • Serve with flatbread and rice.

Questions & Replies

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  1. I loove chickpeas, and oh boy, this is a great way to fix them! I didn't change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!!
  2. I made this for lunch today and enjoyed it. What I really like about this recipe, is that its so easy and so quick to make. Moreoever, it is tasty and can be enjoyed with rotis, rice and white bread as well. I had it with white bread. Next time, I'll make "Chitranna rice" (yellow rice with peanuts) and enjoy this dish with that. I also had some yogurt alongside with this curry. Thanks, good recipe!
  3. I ended up using this as a base recipe for my final result; had other items in the fridge I wanted to use up, plus wanted to have leftovers for lunches later in the week. So I added a diced zucchini, some pre-cooked grilled chicken chunks, a few mushrooms, and some chili paste for some extra heat. Then I included a can of coconut milk because we like plenty of sauce to soak up the rice. I forgot the garlic, so would definitely add it next time, but the result was still good. It just needed a little more salt, no big deal really. My husband and I both thought this was yummy!
  4. Great and easy, what more could you want! I didn't have any fresh tomatoes on hand so I did it with canned, but it was still delicious. Will make again for sure!
  5. This is quick, easy, and delicious -- we loved it! I used 2 tsp. of Tones curry powder and served with brown rice.


  1. Great, easy recipe with ingredients I usually have on hand. I added yellow squash and spinach to up the veg, but would leave out yellow squash next time because it overpowers the flavor in a weird way. The rest was delicious. Served with plain yogurt and pickled ginger. Next time I might add another tomato and use chicken stock instead of water. Thanks for the great veggie keeper!
  2. This recipe was simple but great. I used Hot Madras Curry Powder - about 3 Tbsp. I also subbed the fresh tomato with a can of diced tomatoes with its juices... I just eliminated the water from the recipe. I topped this with fresh cilantro and served it with hot naan bread. Soooo delicious.
  3. Nice idea, but not very well worked out. Make it a bit more spicy, and it would already improve. Use dopiaza curry paste instead of curry powder and some more garlic, and it might even improve more.
  4. Loved this recipe! Changed it just a bit...mashed the chickpeas instead of leaving them whole and served this as a "spread" on whole wheat pita. It was wonderful!! Thanks for posting.


I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
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