New This Month

Curried Chickpeas

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Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

  • Servings: 2

Photography: Bryan Gardner

Source: Everyday Food, October 2013

Ingredients

  • 1 minced onion
  • 2 tablespoons julienned ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 1 tablespoon tomato paste
  • 1 can (15.5 ounces) rinsed and drained chickpeas
  • Yogurt, for serving
  • Cilantro sprigs, for serving

Directions

  1. Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.

Reviews Add a comment

  • MsKris1128
    16 FEB, 2015
    is it 2 tablespoons of tomato paste or 1? Recipe says one and video says 2? I guess I could be kind of safe and use 1.5 ..
    Reply
  • Amy Knitzer
    9 APR, 2014
    This has become a quick, easy favorite in our household. Since I keep cans of chickpeas in the pantry, and usually have all the other ingredients in this dish on hand as well, it means I don't have to shop for anything to cook this! Very satisfying served over brown rice with a dollop of plain yogurt and cilantro on top. Can't beat it for cost and flavor.
    Reply
  • MS11795606
    23 MAR, 2014
    This recipe was great. My husband and two year old really loved it too. But I added more curry and a little more tomato paste and it was perfect.
    Reply
  • CarenIsabel
    16 MAR, 2014
    I thought this was a great recipe, my kids also loved it. Really easy, quick and different. Thank you!
    Reply
  • Emily Magnuson
    1 MAR, 2014
    There was way too much curry powder in this recipe. And I felt like the chickpeas should have been boiled so they could turn out a lot softer.
    Reply
  • helgadorosario
    12 FEB, 2014
    If you put curry powder in everything like you do then all Indian food is going to taste the same isnt it?
    Reply