Chickpeas Curry

Chickpeas Curry
A friend asked me for a recipe with chickpeas, and how could I resist?After all, chickpeas (garbanzo beans) are only my favorite legumes in the whole world. Not only are they delicious and healthy, of course, but the texture and taste are hearty enough to satisfy any palate- even that of the most die-hard meat-eater.

I wanted to make something more special, though, than a chhole or a hummus, the dishes I tend to cook most often with chickpeas. So I did something decadent- I put together my three most favorite ingredients in one dish. Chickpeas, coconut and potatoes. Can food get any better?

You will need garam masala for this dish, and while I already have one recipe for garam masala on my blog, I made it slightly differently here so I am going to give you that recipe too. But feel free to use store-bought if you don’t want to go to the extra trouble.

This dish would make for a very special dinner, paired with something like my raisin and nut pilaf or even with rotis or chapatis.

Enjoy!

Chickpeas Curry
 
Prep time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 8
Ingredients
  • 1 cup chickpeas, soaked for at least 2 hours, then cooked until tender. {It’s fine to use canned. Substitute with 2½ cups canned chickpeas and drain and rinse thoroughly before using).
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced, plus 1 tomato, sliced for garnish
  • 2 medium potatoes, diced and cooked until tender. (I just bung them in the microwave for about 4 minutes after dicing, with about ½ cup water)
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • 1 cup light coconut milk (if using regular, halve the quantity)
  • Salt to taste
  • ¼ cup cilantro, chopped, for garnish
  • 1 tbsp canola or other vegetable oil
  • Juice of half a lemon
  • Garam masala ingredients:
  • 4 cloves
  • 3 green cardamom pods
  • 1-inch stick of cinnamon
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp poppy seeds
Instructions
  1. Roast the garam masala ingredients in a dry skillet over medium-low heat about 5 minutes or until the spices smell fragrant. Remove to a plate, cool, then powder in a coffee grinder.
  2. Heat oil in a saucepan.
  3. Add the onion and saute about 5 minutes over medium heat until the onions begin to caramelize slightly.
  4. Add the garlic and stir for another minute until the garlic no longer smells raw.
  5. Add the powdered spices- the turmeric, chili powder and all of the garam masala. Stir for another minute.
  6. Add the tomatoes. Let them cook, stirring occasionally, until you see the oil beginning to separate, around five minutes.
  7. Add the potatoes and chickpeas and stir thoroughly. Add salt to taste.
  8. Let the mixture come to a boil, turn down the heat,and simmer for another 5 minutes. Mash some of the chickpeas and poatoes with the back of a ladle to thicken the sauce.
  9. Add the coconut milk and turn off the heat. Stir the coconut milk in.
  10. Add the cilantro and tomatoes for garnish. Spritz with some lemon. Serve hot!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

14 thoughts on “Chickpeas Curry

  1. Permalink  ⋅ Reply

    Lavi

    March 17, 2008 at 8:55am

    chick peas is my favorite legume too vaishali..looks great as all your dishes:)

  2. Permalink  ⋅ Reply

    Saswati

    March 17, 2008 at 2:39pm

    hi Vaishali!!thankx for dropping by…..that led to my coming here.you have an absolutely wonderful blog with appetizing dishes and snaps:))

  3. Permalink  ⋅ Reply

    Happy cook

    March 17, 2008 at 3:19pm

    Hey i too love chickpeas.
    My daughterused to tell Indian balls when she was small for chick peas and still she uses the same name

  4. Permalink  ⋅ Reply

    Uma

    March 17, 2008 at 4:05pm

    Lovely chickpeas, Vaishali! yumm!

  5. Permalink  ⋅ Reply

    Siri

    March 17, 2008 at 4:13pm

    Chickpeas are my fav too! .. and am planning to try this today..

    take care n cya

    Siri

  6. Permalink  ⋅ Reply

    Susan

    March 17, 2008 at 9:34pm

    Chickpeas are forever so much more than diamonds can ever hope to be. This is a blissful recipe, Vaishali. I’m mad about chickpeas, too.

    (P.S. Haven’t forgotten about spreading the “Nice” around. I am very scattered lately due to sad and worrying news w/in the family — hard to focus now, but I will address in due time. Promise. )

  7. Permalink  ⋅ Reply

    Vaishali

    March 18, 2008 at 4:45pm

    Lavi, Saswati, Uma, Rupa: Thanks.

    Happy Cook- that’s a cute name your daughter came up with :)

    Siri- Hope you try it and like it. Let me know how it turned out!

    Dear Susan- I am keeping my fingers crossed that things work out for you and I wish you the very best. Don’t even worry about the award now- there’ll be plenty of time for it later.

  8. Permalink  ⋅ Reply

    vegeyum

    March 18, 2008 at 8:16pm

    Chickpeas sure are forever – I love them. I love the name “Indian Balls” from happy cook :-)

  9. Permalink  ⋅ Reply

    Miri

    March 19, 2008 at 11:53am

    This looks really delicious Vaishali- coconut milk and potatoes! yumm!

  10. Permalink  ⋅ Reply

    Meera

    March 19, 2008 at 2:29pm

    I love chickpeas too. ur curry looks awesome!

  11. Permalink  ⋅ Reply

    shellybugster

    January 6, 2012 at 1:47am

    I made this tonight with the naan bread and invited some of my non-vegan family members over to try it. They LOVED it! And so do I, of course. All of your recipes are divine. Seriously…have not had a bad one yet!

  12. Permalink  ⋅ Reply

    Vaishali

    January 6, 2012 at 2:57pm

    Shelleybugster, thanks! Glad you and your family liked it. :)

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