Quick Chickpea Curry

142 Ratings
  • 5 46
  • 4 50
  • 3 35
  • 2 6
  • 1 5

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

Everyday Food, January/February 2010

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Servings:
4
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Ingredients

Directions

  • In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, 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.

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Reviews (18)

142 Ratings
  • 5 46
  • 4 50
  • 3 35
  • 2 6
  • 1 5
Martha Stewart Member
07/07/2016
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!
Martha Stewart Member
06/11/2016
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.
Martha Stewart Member
02/02/2016
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
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Martha Stewart Member
11/02/2014
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.
Martha Stewart Member
11/22/2013
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.
Martha Stewart Member
11/03/2013
I added ginger and used my own home made curry powder and dolloped it with cilantro cream but it's still missing something.
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Martha Stewart Member
07/30/2013
A great, easy meal! I recommend it to everyone and I'd make it again and again if I was allowed.
Martha Stewart Member
06/12/2013
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!
Martha Stewart Member
03/19/2013
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.
Martha Stewart Member
02/21/2013
This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish.
Martha Stewart Member
09/12/2011
This is a delicious recipe!!!! I make it frequently and always double it - it's that good. Low fat and full of flavor too! Rice or some sourdough bread make it a complete meal. (As a matter of fact, I'm making it again tonite.)
Martha Stewart Member
02/28/2011
made as is and it was delish. served with Trader Joe's basmati rice mix. even my 4 year old loved it. i will for sure make again
Martha Stewart Member
02/07/2011
If you want really no-salt chickpeas, buy dried chickpeas, wash them, cover them under lots warm water. They swell a lot so check them and add water if they absorb it all. Soak at least 12 hours. Rinse the chickpeas, put them in a pressure cooker covered with water and cook for about 35 minutes. Then use them in the recipe.
Martha Stewart Member
01/28/2011
I added a few dashes of cumin to spice it up. This is my new favourite dish! Next time I will try using one can chickpeas and one can lentils.
Martha Stewart Member
01/18/2011
This recipe is awesome, I'm a college student and a vegetarian and i make this at least once every two weeks and then eat the leftovers for several meals afterwards... It's nice to have a healthy recipe on hand that is made of ingredients that don't expire quickly
Martha Stewart Member
10/07/2010
I love this dish. I take it to work and it fills me up. I have made it 5 times already!!
Martha Stewart Member
06/05/2010
I love this recipe. I had everything on hand except the fresh herb and lemon. Don't skip the lemon, it gives a great freshness and bite to the flavor of the final dish.
Martha Stewart Member
04/24/2010
Easy and amazingly good!
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