Curried Chickpeas With Cilantro

"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."
photo by MissLinguist photo by MissLinguist
photo by MissLinguist
Ready In:




  • 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.
  • 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.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

Questions & Replies

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  1. nicolea.tsarnasnj
    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.
  2. FoodBooksSangria
    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.


I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.
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