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Serves: 2

Chickpea Curry
  • 1 16 oz. can of chickpeas, drained and rinsed
  • 1 large size onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1 clove of garlic, sliced
  • 1 inch piece of fresh ginger, peeled and roughly chopped
  • 1 jalapeno or Serrano chili, cut into 2-3 pieces
  • ½ teaspoon each ground turmeric, cumin, coriander
  • ½ teaspoon each chili powder, garam masala , chole masala
  • 3 tablespoons canola oil
  • 1 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro, for garnish
  1. In a food processor crush onion, garlic and green chili until it forms thick paste.
  2. In a frying pan or a Dutch oven, heat oil on a medium high heat. Add onion mixture, turmeric, cumin, coriander, chili powder, garam masala, and sauté them with onion until onion is light golden brown, 3 to 4 minutes.
  3. Next crush tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pan or Dutch oven and sauté until water from tomato evaporates, about 3 minutes.
  4. Add chickpeas and salt. Add ¼ to ½ cup water if the gravy looks dry. Cover and let it simmer for about 10 minutes. Add chole masala and let it simmer for another 3 minutes or so, uncovered. Garnish with cilantro. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread)).