Recipe: Chickpea Curry

From the Vitality Food Feature ‘Indian Cuisine Heats Up the Kitchens of the North’.

Here’s a popular Indian curry that is so economical, your family will never have to know they’re eating a super thrifty meal! I like to cook my chickpeas (as they are known in English, or garbanzo beans in Spanish) from the dried state as in the recipe below because I can control the salt content. But you can cut down on preparation time by using canned chickpeas, if you prefer.


  • 3 tablespoons of olive oil or butter or ghee
  • 3 chopped onions
  • 1 teaspoon grated ginger root
  • 4 cloves minced garlic
  • 1 teaspoon each of ground coriander, ground cumin, and chilli powder
  • 2 minced jalapeño peppers
  • 1/2 cup vegetable stock
  • 1 cup diced potato
  • 1 minced sweet red pepper
  • 2 cups cooked chickpeas (or about one 14-ounce can).
  • 2 tablespoons lemon juice

1) Heat olive oil or butter or ghee in a large saucepan.

2) Sauté 3 chopped onions in the oil until golden brown.

3) Reduce heat to low, add grated ginger root, minced garlic, ground coriander, ground cumin, chilli powder, jalapeño peppers, and stir-fry two minutes.

4) Stir in vegetable stock.

5) Add diced potato, minced sweet red pepper, and chickpeas.

6) If using dried chickpeas, soak them overnight in cold water, drain, cover with fresh water, bring to a boil and cook until tender, about 30 to 40 minutes.

7) Add chickpeas to the pan of spiced veggies and stir.

8) Cover and simmer 5 minutes.

9) Sprinkle with lemon juice upon serving.

10) Garnish with fresh cilantro leaves, if desired. Goes great with chapati.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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