Chickpea Curry

I first made this in April and have made it many times since. It’s one of David’s favorites and it’s so easy to make! I always double the recipe because it’s great reheated.

I only made very minor adjustments to this recipe, which I found in The Essential Vegetarian Cookbook published by Murdoch Books.

*Please note that it’s fairly spicy*

>>Serves approximately four


  • 2 onions
  • 4 garlic cloves
  • 1 tablespoon oil
  • 1 teaspoon chili powder
  • 1 teaspoon tumeric
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 14oz cans chickpeas
  • 2 14oz cans diced tomatoes (I get “no salt added”)
  • 1 teaspoon garam marsala (can be purchased at any Indian grocery store)


1) Slice the onions and dice the garlic.

2) Heat the oil in a medium/large pot. Add the onion and garlic, cooking until the onions become soft.

3) Add the chili powder, tumeric, paprika, cumin, and coriander. There will be a lot of spices–more than will cover the onions. Stir the spices in until the onions are coated.

4) Add the chickpeas and the tomatoes (undrained). Stir until everything is mixed together.

5) Cover the pot and simmer over low heat for 20 minutes.

6) Stir in garam marsala, then simmer (covered), for another 10 minutes.

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