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5 from 5 votes

Spicy Chickpea Sauce

Healthy and yummy sweet potato and kale patties dunked in a chunky, spicy chickpea sauce flavored with tomatoes, turmeric, ginger and garlic. Vegan, gluten-free, soy-free, nut-free.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Sauce
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8 servings
Author: Vaishali · Holy Cow! Vegan Recipes


  • 1 cup dry chickpeas, rinsed, picked over, then soaked for a few hours or overnight. Boil the chickpeas in a pressure cooker or on the stovetop until they are really tender. (You can substitute with 2 cups of canned chickpeas)
  • 1 large onion, finely chopped
  • 1/4 cup tomato paste
  • 4 cloves of garlic, crushed into a paste
  • 1- inch knob of ginger, grated
  • 1 tsp cayenne or paprika(if you want less heat)
  • 1/2 tsp turmeric
  • 1 heaping tbsp of coriander powder
  • 2 tsp garam masala or, if you have it, you can use chana masala. If you’re using store-bought test for heat because some store-bought masalas can be very hot. If they are, you might want to cut down on the amount of cayenne.
  • Salt to taste
  • 1 tsp vegetable oil
  • 1/2 cup chopped coriander leaves


  • Heat the oil in a saucepan.
  • Add the onions and saute until brown spots appear.
  • Add the ginger and garlic and saute until the raw smell disappears.
  • Add the tomato paste, coriander powder, cayenne and turmeric. Stir well to mix. Add a tablespoon or two of water if the mixture is too dry.
  • Cook the tomato paste for 2-3 minutes, then add the chickpeas with any boiling liquid or about 3 cups of water. Add salt to taste.
  • Mix well and let the chickpea sauce cook about 15 minutes or until the sauce has a fairly thick texture but it is not dry. Use a potato masher to mash some of the chickpeas. Add the garam masala and coriander leaves, stir to mix, and take off the heat.
  • Spoon the sauce into a plate, arrange two of the patties on top, and serve hot with some chopped raw onion and sliced lemons, if desired.