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Quick Chickpea Curry


This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

  • Servings: 4

Source: Everyday Food, January/February 2010


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 cinnamon stick (3 inches)
  • Pinch of ground cloves
  • 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
  • 3 tablespoons ketchup
  • Coarse salt and ground pepper
  • Chopped cilantro and lemon wedges (optional), for serving


  1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Reviews Add a comment

  • EstherTing
    7 JUL, 2016
    This is a fast and tasty recipe! But I love spicy food, so I added about 10 dashes of Tabasco! Tabasco is already sour so I didn't have to add the lemon (which I'm allergic to). It paired nicely with rice puffs (yum!) However, it does end up quite dry so I'm planning to make this again with much more curry gravy in the end, so I might just double up all the spices to fry in the beginning! More gravy to go with rice, yay!
  • adyot6yahooco
    11 JUN, 2016
    This is a non-spicy recipe,it was rather sweet when I made it according to the instructions. I ended up using tomato concentrate and about two spoons of Tabasco to make this taste somewhat like curry.
  • MS12184575
    2 FEB, 2016
    I hate the thought of cooking with ketchup. Replace the ketchup with Cento tomato paste. I also do not like cooked onion pieces-ruins a dish. Eliminate altogether and sprinkle the concoction with onion powder as it boils. Replace the salt with Lawry's- yum! Replace the cinnamon with ground ginger. This was an amazing quick dish :-) Enjoy
  • Ursula Nordstrom
    2 NOV, 2014
    I've made this many times. Really fast and satisfying-- the lemon juice definitely makes it. I started using half a tablespoon of curry and half a tablespoon of garam masala and it's AMAZING. Also, I leave out the cinnamon stick.
  • Azucargreens
    22 NOV, 2013
    I have made this several times, it's one of my favorite go to meals. I add chicken thighs to mine, before I start the onions I sear 4 chicken thighs. I set them aside then add them back in with their juices after the chickpea mixture is simmering and continue to cook until they are done.
  • Leisahblue1
    3 NOV, 2013
    I added ginger and used my own home made curry powder and dolloped it with cilantro cream but it's still missing something.
  • BlooperSquid
    30 JUL, 2013
    A great, easy meal! I recommend it to everyone and I'd make it again and again if I was allowed.
  • Scootledoo
    12 JUN, 2013
    I've made this several times and my family LOVES it. We try and do one vegetarian dinner each week. I serve it over brown rice with a dollop of Major Grey's mango chutney and chopped cilantro, sooo good! Eating leftovers for lunch as I'm writing this review. Enjoy!
  • ishaolinma4928149
    19 MAR, 2013
    Leave out the curry powder and make your own spice blend to taste. It is easy. Dry roast your spices a little before adding, this releases the flavors. I think the ketchup is a genius addition.
  • Jenbug40
    21 FEB, 2013
    This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish.