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Curried Chickpeas

  • Servings: 2
Curried Chickpeas

Photography: Bryan Gardner

Source: Everyday Food, October 2013


  • 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 and cilantro sprigs, for serving


  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 (5)

  • 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.

  • Hannah Arthur 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.

  • CarenIsabel 16 Mar, 2014

    I thought this was a great recipe, my kids also loved it. Really easy, quick and different. Thank you!

  • 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.

  • 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?

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