Spicy Chickpeas Curry Recipe - Serves 4-6

Spicy Chickpeas Curry Recipe

From 193 to 290 calories each serving

Taste Rating = 8     Heat Rating = Hot


1 cup (190g or 9.5 oz) dried chickpeas
2 tablespoons (30ml) vegetable oil
2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and crushed
5cm (2 inches) fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) garam masala
2 cups (500ml or 17 fl oz) cold water
2 medium tomatoes, finely chopped
1 fresh green chilli, finely chopped
3 bay leaves
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped
1 tablespoon (15ml) lemon juice


Put the chickpeas in a large bowl, cover with water (ensuring there is at least 5cm (2 inches) of water above the chickpeas), leave to soak overnight, wash and drain the chickpeas the next day and set aside
Heat the vegetable oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium heat
Add the onions, garlic and ginger, mix well and saute until the onions are soft (5-7 minutes) turning often
Add the turmeric and garam masala, mix well and saute for 1 minute, turning often
Add the water, tomatoes, chilli, bay leaves, one of the tablespoons of fresh coriander (cilantro) and the previously soaked chickpeas, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 60 minutes, stirring every few minutes (add more water if there is not enough water to just cover the chickpeas while they are cooking)
Add the second tablespoon of fresh coriander (cilantro) and the lemon juice, mix well and serve immediately

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Recipe submitted by K Suma on 21 April 2012

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