Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Curried Chickpeas 3.0 (78) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 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. 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 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. Bryan Gardner Rate it Print