I used to be really intimidated by Indian food. The flavors are deep and complex and the recipes often call for ingredients that are foreign to even a foodie like me. Despite this, I’m just so drawn in by the flavors, aromas and colors. I’ve been experimenting with Indian flavors a lot over the past few months and have noticed that as long as you have a jar of curry powder and a jar of garam masala, you can fake some pretty good Indian food. By no means is it authentic but it’s similar and it still tastes incredible.
These curried chick peas are like a pared down version of Chana Masala. It’s super quick and makes a great side dish or vegetarian main dish. I’d love to try them tucked into a pita pocket, maybe with some cheese and fresh cilantro… or perhaps with a poached egg on top! YUM. So versatile.
I used hot curry powder and I still didn’t find this recipe to be too spicy. If you want a little heat, you can always throw in some cayenne pepper or dice up a hot pepper and saute it with the onions and garlic in the first step.
Quick Curried Chickpeas
Quick Curried Chick Peas
Servings 6Ingredients
- 2 Tbsp olive oil ($0.22)
- 1 yellow onion ($0.37)
- 2 cloves garlic ($0.14)
- 2 15oz. can chickpeas, drained ($1.32)
- 1 20oz. can tomato sauce ($0.52)
- 1 cup water ($0.00)
- 1 Tbsp curry powder ($0.15)
- 1/2 bunch fresh cilantro ($0.44)
Instructions
- Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).
- Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
- While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Step By Step Photos
Dice the onion and mince the garlic. Cook them in a large pot with olive oil over medium heat until soft.
Add the drained chick peas, tomato sauce, curry powder and water.
Stir the mixture well and allow it to come up to a simmer.
Rinse the fresh cilantro and shake it dry. Pull the leaves from the stems and give them a rough chop.
Add the chopped cilantro and give it a stir. Continue to simmer the pot until the sauce has reduced and thickened. Stir the pot every few minutes as it simmers to prevent scorching.
When the sauce is thick enough not to run back when you run a large spoon through it, the dish is done. Serve hot!
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I really enjoyed this recipe. I didn’t add the cilantro and used powdered garlic, all I had. I didn’t adjust anything else and would definitely make again.
Yummm!! Thank you!!! To any of the naysayers and haters just disregard their comments and give it a try yourself. Tweak it to be yours. That is the beauty of cooking!
It turned out really well. It’s extremely simple and yet delicious. When I added everything, it seemed like there was too much liquid, but after like 45 mins it was dense and sooo yummy. WIll be making again! I think you can add even more curry than specified
I’ve made this a zillion times and LOVE it! Just wondering- does it freeze well? I wanted to make it for a friend that’s recovering from a hospital stay but it may not be eaten right away.
Yes, this freezes great! :)
I used diced tomatoes instead of tomato sauce, and added some cumin and roasted red pepper flakes. Delicious!
How can you prepare a curry without salt?! Don’t call it a curry it is disrespectful😂 curry powder dont necessarily make curry
Some people do not add salt to food …. I don’t!!
People’s cooking preferences are not “disrespectful”. Cooking is art, and there are no rules. If you don’t like part of a recipe, you are allowed to make your own changes.
Tomato sauce is already salted…
😂😂😂 You are mad ethnic for this. Agreed with the fact adding curry powder isn’t making this dish curry, but non the less the ideas are there. And I’m sure it’s a nice stroll through flavor town. Whenever you come across a recipe that feels as though it’s missing things. Instead of criticism towards the creator, try just detailing those around with how you changed yours up. Everyone has different preferences.
Blessings
Only had 1 can of chick peas but 3 zucchini and toast 1/2 bag of spinach. It’s all going in and it already tastes yummy.
I forgot to say Thank You! This will be part of our regular rotation. : )
I’m amazed by how delicious this is. My husband loved it too, and all 4 kids ate it. Big winner!
I cut the curry about 1/4 tsp… wanted to be sure it wasn’t too spicy for the kids. As another reviewer did, I added cumin (1/2 tsp). It seemed very watery after I put everything together, but it was a great consistency by the time it was done. I used 1 1/2 cups of cooked garbanzo beans I had made in my instant pot.
I decided at the last minute at the very end to throw in a cup of frozen corn just for extra veggies, not necessary, but I don’t thing it detracted from the deliciousness of the meal. Since I didn’t have Naan or Chapati, I just served it with warm tortillas and it worked. Next time I’ll make Naan to go with it.
We’re trying to eat healthier which for us means less meat and more beans and veggies. This is awesome because it’s so nutrient rich and pretty easy to make.
Edible, but doesn’t remind me of Indian food. It’s , more like a chickpea tomato sauce. Weird that there is no salt other than from the canned and jarred food. I added salt and no salt seasoning.
Can we just talk about the excellence of this dish! I halve it for an easy lunch when I’m craving Indian flavors but don’t want the extra expense or and control the nutritional value. I add a dollop of plain greek yogurt and save the cilantro as a topper. Toss in a portion of Trader Joe’s frozen naan and I’m in heaven. Thank you Beth for sharing!
Does anyone have the nutritional information on this recipe?
If you use chickpeas that you hydrated overnight, you’ll need to cook this recipe for over an hour otherwise they’ll still be hard.
So simple, and honestly, one of my favorite recipes from the site! Cheap, quick, healthy, delicious!
Horrible recipe. This should not be a thing.
Obviously can’t cook if you made this and it didn’t turn out. Clearly worked for everyone else.
This recipe is a family favoroutite with my five children. As an Aussie, we don’t have the same tomato sauce that you use in the recipe so I use one can of tomato puree and one can of diced tomatoe, the only other alteration I make is a few handfuls of fresh spinach. Thank you for sharing
Simple and delicious! This has become a staple for me when I need something quick for dinner or to bring to work for lunch
Thank you for this terrific recipe! I am doing a new year pantry clean out and had dried chickpeas, plus there was a bunch of cilantro in the fridge.
I did substitute homemade tomato purée and some salt instead of the tomato sauce, then I increased the curry to 4 teaspoons and added 1 teaspoon of cumin.
Served with jasmine rice and homemade naan. My spouse and teenage child gobbled this up and had seconds. Both suggested we make it again and invite company!
It was great! I’ll definitely make it again.
Fantastic recipe! I made it with crushed tomatoes instead of tomato sauce (because that’s all I had in the pantry) and it was damn good! I also added some fresh baby spinach at the end to add some extra greens and nutrition. 10/10 would cook again!
Great recipe – thanks.
Quick, easy and delicious ! Thank you so much for posting this recipe. Blizzard outside here in UK .. so it’s great to east spucy Indian food.
Will try out more of your recipes. Cheers !
I am well known and much criticized by my family for trying recipes without some of the named ingredients with varying success. I had a large can of tomatoes and a small can of paste which worked as well in my view. I also while following the instructions discovered that I had no curry powder but I did have curry paste(Madras) which I would ideally have put with the frying onions and garlic . As it turned outI put a couple of spoonfuls in the mixture and just stirred it in.
The result was very tasty but not for the kiddies or the timid. I had cilantro in oil and squirted in some to taste.
I’ll freeze some of this and add in more cilantro when I thaw and reheat. Like lentils chick peas near to be woken from leguminous slumber. A great lunch and a formidable side dish.
20 oz Can? Doesn’t exist around here (NE USA)
Where do you find this? Just used a 14.5 oz can.
The brand I used is Cento, but if 14.5 oz. is the only size available, that will certainly work as well.
There’s actually 24 oz. and even 32 oz. but it’s a jar not a can. Usually found in the pasta aisle. Maybe depends on where you live….Love you Beth!
This was super good, easy, and my kids liked it! I discovered I only had tomato paste at home, so I just added extra water to go with that. I made this with chapatis and some veggies on the side for a very nice vegetarian meal. I have been looking for good vegetarian recipes (that kids would be willing to eat) to lower the amount of meat our family consumes. I think the key to this recipe is a good curry powder. This is a keeper!
That looks more like tomato paste than tomato sauce. Did you mean paste?
Nope, this is tomato sauce. Tomato paste is very concentrated and would be overwhelming in that volume and too thick.
I can’t wait to try this. I just set my instant pot to cook a pound of dried chickpeas. I use 3 cups to equal two cans.
I love that you try making Indian food, this looks pretty good! As an Indian myself, I would suggest adding a bit of turmeric, red chili powder, ginger-garlic paste (the key to Indian food haha). Squeezing lemon juice at the very end is really good too. Oh, and eating this with some tamarind sauce? Deelicious! Keep up the great recipes, especially the pasta recipes!!
Thanks for the spicing tip! I just moved in with my boyfriend, who is Pakistani, and his mother sent quite a few spices with us (ginger-garlic powder, turmeric, etc.) but I’ve had the hardest time finding recipes that include them! It’s been challenging since I don’t want to purchase a ton of new spices to use when I know I have what she uses in her authentic cooking haha! This does look good though, can’t wait to try it!
Tried this yesterday just for fun! Oh my gosh – it is so simple and so delicious! I halved the recipe because it is just me. I added some celery because if I didn’t use it soon, it would go bad. There’s quite a bit leftover, so I’ll bring it for lunch, put it over some of Trader Joe’s Frozen Brown Rice or Rice Medley. I always forget, after not enjoying them for some time….chick peas are one of the most satisfying foods on the earth. Thanks for this great recipe!
Where do you find a 20 oz can of tomato sauce? My grocery store has 29,15, and 8 ounce cans.
Had this and it was awesome! We added some Veggie Noodles, and it was fantastic. Thanks for the easy to make recipe!
I used coconut milk (beverage replacement, not from a can) instead of water, so I was afraid to let it simmer ’cause Beth said that would cause curdling. After waiting 30 minute with little thickening, I just let it simmer. It was a little bitter right out of the pot, but the 5 servings I took to work that week had no sign of that bitterness. This dish really improves with more melding time. Super tasty!
THE BEST!! I’ve made it for years and it is one of my favorites! :)
Just made this for the first time and about o eat with rice. Looks and smells really good. Plan to freeze half for another day. Simple and quick.
2 cans of chickpeas with each 15 oz or should both be 15 oz together.
Thanks for your great page :)
Each can is 15oz. :)
This recipe freezes really well and is ridiculously easy to make. AND it tastes amazing! I have it on my ‘freezer cooking rotation’. There is always a serving available to heat up if I’m tired or cold or hungry and want minimal cooking work. 4 min in the microwave and voila! A nice tasty dish.
I made this last night and it is excellent! I used a small white onion because my yellow onion went bad. I served this with some brown rice. Very good, will be making again. I love your site, Beth!
I wonder if this could be done in a crockpot. I love this recipe, it is simple and i have made it many times. I will be hosting a dinner party and am looking to simplify my day by making it in the crockpot. What would you recommend?
Hmm, that might work. I’ve never put already cooked chickpeas in a crock pot, though, so I don’t know how much they’ll break down. You really only need to warm the ingredients through, so I’d put it on low heat, maybe for a few hours?
OMG Beth I love you for real. This is one of the best stuff I’ve ever had, being an Indian myself
This is one of your best recipes I have tried yet!
I am so sorry I haw my reviewed more of your recipes. This one I just made today. Super easy, quick and delicious. I did add a touch of salt – personal preference. I will make this again. Thank you!
Yum! I made this and served it over brown rice for a quick hot lunch. I used dry chickpeas [cooked ahead of time] instead of canned, so the recipe needed salt.
My teenagers loved it, but we do like a little more spice & kick so once it was in the bowl, we added a little salt and Louisiana hot sauce.
I’ll be making this again!
How much does the kind of onion really matter? I try to get the cheapest one I can and can’t really tell the difference.
For this one it doesn’t matter too much, as long as it’s white or yellow. I wouldn’t use a red onion.
Wegman’s has these “cooking onions” that are suspiciously cheaper than all the other ones. I wonder what kind they are. Yellowish but not exactly yellow onions. I’ll just use those and hope for the best.
Ha! “cooking onions”… Definitely sounds suspicious. :P
Update: “cooking onion” rotted away in two weeks, I’m furious.
This was great! I added a bit of fresh ginger and the half a jalapeño that was loitering sadly in my fridge, just to use up some vegetable scraps. I also had some kale that was starting to wilt, so I tore it up and threw that in, along with a chopped tomato.
Served it over warm quinoa with a super cheap and easy vegan broccoli salad on the side.
My omnivorous boyfriend and his (also omni) sister could not say enough good things, and even tried to steal the (read: MY*) leftovers for lunch!
Thanks for this awesome recipe!
Very good. Followed directions but added cayenne pepper since I didn’t have spicy curry. Very good and something I think I can build on as I learn to cook at 40. My family is grateful but I think I need to introduce them to curry based dishes slowly.
I just wish I had made the Naan first! I plan on making a bunch of that and freezing them for lunch, etc…I have always loved Indian food and it is great to have a simple dish to start with.
I just made this, very yummy. I think I could have gone with less water; my sauce was still a bit runny but I didn’t want to overcook it because I’m freezing it. I went with someone’s suggestion to squeeze lemon over it and it did brighten up the flavours:) I also love having some single serve containers going in the freezer!
This looks SO good! And very healthy, too. I’ll try it this week.
It’s Sunday night and I’m feeling particularly lazy, but needed to make something warm and comfy to bring to work for lunch tomorrow. This recipe is easy peasy – I halved it, based on what I have on hand – and it was literally on the stove in less than 5 minutes. My only concern is that there will be none left tomorrow because I keep eating a spoonful every few minutes when I stir it. Delicious!
Quick question..
If I made a bigger batch of this (and managed to NOT eat it all directly from the pot), could it be frozen in individual servings?
Yes, absolutely! This freezes beautifully. :)
I love this recipe!!! It’s delicious! Thanks!!!
Yummy- I added a bit more tomato sauce, curry and some brown sugar. Good to add to an Indian night :)
This has become a go to meal in our home. It may very well be my 2 year old’s favourite dish!
Hi. If were to use dried chick peas how nany cups should I soak overnight?
Hmm, maybe about 1.5 cups? I’m not exactly sure of the conversion though.
One cup to 1 1/3 cups of dry chick peas is roughly equivalent to two 15 oz. cans of chick peas.
This was great! I made it with the creamed spinach, naan, and (not) butter chicken. Delicious. Today, I lightly mashed the leftover chickpeas, found an easy samosa/sambusa dough, and made samosas. DELICIOUS!
Made this since it used stuff I already had, and wow! I’m a self-admitted spice wimp but this was just hot enough for me to handle but still taste good. Also I love chickpeas so I had to stop myself from eating all of them before I threw them into the pan!
Just made this recipe for a quick lunch. Used coconut milk instead of water, included some other indian spices, and added some frozen peas I had kicking around. Came together super quickly with stuff I already had on hand, and we’ll enjoy leftovers tomorrow too. Amazing!
The coconut milk suggestion was great! I decided to use a whole can (instead of just 1 cup) and, since that meant extra liquid, I threw in some whole wheat coucous about halfway through the simmering process and made it a super great stew.
I’ve got this on the stove right now and it smells AH-MAZING. I’ve done similar recipes before but they were so much more involved. This is simple, and if you’re lazy or crunched for time, the pre-chopped frozen onions, pre-minced garlic and pre-minced cilantro in the tubes is all available to make it even faster. It might not be quite as cheap but to still get a meal for the night for less than $10 and it feeds two? I’m IN. :-D
Have I told you this is one of my favorite quick recipes? Because it is. There’s always a can of chickpeas and tomatos in my pantry. Thank you for making sure I don’t starve when I lack ingredients, leftovers, or energy to make something complicated.
Wow. I have it on the stove right now. It’s not even done and I’m in love!
Good going! Just one idea: fry the spices in the oil for two minutes. It REALLY helps in bringing out the flavor. I might also substitute the olive oil for canola oil, since I find that works better in Indian cooking (at least, the way my Indian mom makes it!)
I suggest a squeeze of lemon juice on top before serving. I used to have a fantastic recipe for chana masala that uses hing/astofetida (a spice) and it calls for lemon juice to really brighten the flavors. This, though, I bet will be excellent as well!
I am a Budget Bytes junkie, and I have to say this was an unexpected favorite. I knew it would be good, but I didn’t know it would be THAT good. The richness is amazing for such a simple recipe. Thanks for being awesome.
Anon- it will be slightly different. Tomato sauce has been cooked in addition to being pureed. It also has salt and a very small amount of spices added (I’m not sure if the label actually says, but I suspect it’s a small amount of onion and garlic). It’s tomato sauce in its most basic form. That being said, fresh tomatoes would probably be AWESOME in this. You’ll just need to add a touch more salt :)
I have some tomatoes i need to use up so all id need to do is puree them until it equals 2 1/2 cups which would equal that 20oz can, right?
Delish!! Left out the cilantro as I am not a fan. I’ve been making a lot of your recipes and this one has been one of my faves. :)
I’ve been looking EVERYWHERE for a good “Kitchens of Indian” pindi chana substitute (that stuff is more than a dollar a serving–on sale–and has way too much salt)…this might be it!
This is an amazingly simple recipe. In fact, I’ve found a few on your pages today that I’m eager to try out very soon. Tomorrow, I’ll be trying the lasagna rollups recipe!
Second time I’ve made this. Just did a double batch. I think I was linked here from reddit somehow; either /r/frugal or /r/budgetfood. Good stuff! I’ll have to try some more of your recipes. Thanks for posting.
mmmh! LOVED it! made it and served it over penne pasta (would have been super good over rice but I had none) and made 6 meals out of it! Great for lunches heated up in the microwave! Yummy yummy!
You’re more than welcome to, Melody :)
Would you mind if I added your link to our FB? We’re farmers in Michigan, melofarms.com, raising heritage Berkshire hogs and dinner chickens seasonally as we are free range, pasture based. We share the value of ‘less is more’ where animal protien is concerned and I have REALLY enjoyed your easy, economical recipes.
I made the curried chickpeas with the yellow rice recipe tonight. Insanely good. Even my 6 year old cleaned her plate. I think I’m in love with this site!
Just made this… sooooooo good!!!! And so easy! This is definitely gonna be added to my go-to dishes. I added about a cup of steamed broccoli, a tsp of garam masala, and a couple squirts of sriracha. Incredible and perfect and so cheap. <3
I made this last night it is wonderful…I actually added plantains and I enjoyed the sweetness and texture it added. I will be making this again
I made this tonight and it turned out perfectly. I added a pinch of salt and a squeeze of fresh lime juice for added flavor
Bagged chick peas? Oh, you mean dry chick peas? Yes you can use those but they’ll need to be boiled first :P
I just happen to have all these ingredients in my home right now – except the FRESH cilantro – I just might give it a try with some dry cilantro this week. and I only have the bagged chick peas, not the canned ones – but its all the same – right ;)
The tomato “sauce” that I used is salted and has some garlic and onion added to it, but no oregano or basil. It’s not “pasta sauce,” it’s just called tomato sauce. Pureed tomato would work just as well, although you may need to add salt to your liking. :)
I’m curious, when you say tomato sauce, do you mean simply tomato puree, or the pre-spiced and salted canned sauce? Do you think the basil and oregano (which are the spices in the kind at my local store) affect the dish’s taste much?
Thanks!
Just made these, and they were absolutely AMAZING. I swapped out the olive oil for coconut oil and used about another tablespoon to make it a little bit richer, with more coconut taste. Served atop brown basmati rice and cannot believe how easy and delicious!
Everyone should make this. I followed the recipe, but I had some black beans lying around… and a jalapeno. I threw those in, and for kicks some green lentils. Made a DELICIOUS high fibre, high protein, high potassium dish and LOW CALORIE! Just watch the sodium on your tomatoes. I think I’m going to try making it with some fresh tomatoes. Served it with some tumeric rice with peas in it. DELICIOUS AND FILLING! :)
Yum! I did this with a slightly bigger can of sauce, 28 oz, and a package of whole leaf frozen spinach, thawed… also a couple shakes of garam masala I had in the cabinet.
So good!!!
Anon – I would add the mushrooms at the same time as the onions and garlic so that they have a chance to cook down a bit. I don’t think adding even up to a cup of fresh mushrooms will cause you to need to reduce the chick peas. There should be enough sauce.
sorry, meant 2/3 cup mushrooms
Would it mess up the ratio to add in a 1/2 cup of mushrooms at the same time as I would the chic peas? Should I add a certain amount less of chic peas, perhaps? Do telll
I think it would still be good without the cilantro. Go for it! :D
I’m not a huge cilantro fan, do you think it would make a big difference if I didn’t use it? Or is there a good substitute that would work just as well (but not taste like cilantro, lol)? This sounds REALLY tasty (and easy)!
This was so good, my 5 year old twins loved it. My son told me that I was the “best cooker ever”, my daughter said that it needed a bit more curry next time I make it. We all loved it, thanks for the recipe!
This is super awesome but I should point out that you can make an equally inexpensive (if not more so!) but MUCH better tasting chickpea dish by:
a) Using dried chickpeas and pressure cooking them. http://www.amazon.com/Grown-Garbanzo-Beans-Palouse-Brand/dp/B001PEWJWC/ref=sr_1_5?ie=UTF8&qid=1324340038&sr=8-5 as an example. Five pounds of dried chickpeas for $15. And they’ll double or treble in size once you soak and cook them. I usually use 3/4 cup of dried chickpeas for me and my wife and we’ll end up with leftovers from that meal!
and
b) making your own masala powder from the spice seeds. Indian spices can be obtained in bulk at obscenely low prices because you buy a pound for $5 or $8 and then use it a teaspoon or two at a time. And most of them will keep for years…
Hey Beth,
I’m so glad I discovered your blog – all these cheap, tasty recipes are just what a chronically bankrupt student like me needs. This chickpea dish invariably leaves my friends and boyfriend begging for more, more, FOR THE LOVE OF GOD PLEASE CAN I EAT SOME MORE OF THIS STUFF?!! while being SO easy to prepare.
Thanks for sharing the yumminess!
Hello I love your website and recipes, would you ever list the Calories per serving?? that would be very helpful to me! :)
I started cooking only about 3 months ago (all processed and fast foods before then) and this recipe was EASY, INEXPENSIVE, and DELICIOUS!!! This is probably the tastiest thing I have ever made. Thank you so much for sharing!! Also the pictures really help!!
I bet that would be delicious! Give it a shot and let me know how it turns out :D
Do you think pureeing this ingredients into a humus would work? My boys are not crazy about peas or beans but they like humus. I will be trying this recipe over the weekend and cannot wait.
Thanks so much! And I am loving your blog- I want to try all of the recipes!
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I’m a college student who doesn’t have a lot of time for meal preparation, but I make this recipe endlessly. So easy and so tasty. Always in my fridge. Perfect with rice. I love this go-to meal! Thank you for vicariously feeding me throughout my college career haha i’ll forever be a religious follower of the BB
Just made this fifteen minutes ago – it was off the CHAIN. I replaced the tomato sauce with enchilada sauce and added in a little Sriracha for that extra spice… SOOOO good and I would have never even thought to try chickpeas if it weren’t for your blog! Thank you!
My boyfriend and I love this. We’ve made it a few times now, and last time we even doubled the recipe and froze some. We make ours with cooked dried beans for even cheaper awesomeness.
This was soooo awesome! Thanks so much for the great recipe!
Ahh this was SOOO good. Thanks so much for the recipe!
This looks excellent and easy! Thank you for sharing this recipe!
don’t use garlic. Garlic is rarely used in north/east indian cooking. use ginger and mince it finely or even blend it before browning it with the onions in the first step.
I just tried this recipe and I am amazed how good it came out. Quick, cheap, tasty and good for you, how can you beat that?
I also fried my tomato a little bit before I mixed it in with everything.
No, no! You don’t know what you are missing out if you don’t use the right mix of spices :) You should be able to get ‘chana masala powder’ at Indian grocery store. Use that instead of the curry powder.
Also, try to boil the chick peas before hand with little bit of baking soda. It makes it soft and puffy. Also, you can use the water from that during the actual cooking of the dish.
One tip about garam masala. If it is in powder form then typically use it towards the end of the cooking. A dash of the masala and cook covered for 2 minutes. However, I always prefer whole garam masala (it’s a combintion of multiple herbs and spices) and add them to the oil at the start of the cooking.
Misa – Yep, you’re on the right track! Try just a half cup of water next time and you can also try increasing the heat. There’s a good chance that my flame was just burning hotter than yours so it reduced faster. :)
When I made this, it took MUCH longer than 20 minutes to reduce, and even then didn’t seem to get as thick as it looks in the picture. I thought it seemed quite watery after adding the cup of water. Any suggestions? Maybe less water next time? Thanks! It was still great, and so has been every other recipe I’ve tried here!
this looks amazing, I can’t wait to try it tomorrow
DELICIOUS! And such a nice change up for a side dish! My family loved it–even my picky 7 year old couldn’t get enough! Thank you so much! I have loved all your recipes I’ve tried so far, You use many ingredients I usually don’t (curry, coconut milk), so I love the exposure to different flavors! =)
Rebeka
Mmmm…yum! I eat a lot of chick peas…
this recipe is exactly what i’m looking for to compliment my very first batch of naan bread. i’ve been looking for a blog like this for awhile, you’ve hit some great notes here. you’ve got a new follower in me! i’ll check back sometime soon :)
I found this blog through another site. I made these tonight. They are great. I will be serving over rice for my lunch tomorrow.
I had a can of chickpeas sitting in my cabinet forever and finally found the right recipe. Deeeelicious and so easy! Thanks for the wonderful recipe.
thanks for this nice post. I have a website on live updates of exim.indiamart.com/budget-2011-12
Good stuff! Garam masala is also a good spice to add.
It tastes very good if you put some plain yogurt on top with some diced tomatoes and red onion as well. Or if you find some tamarind chutney (at any Indian store), it gives a certain something to the dish.
Yum! That looks delicious!!! I can’t wait to try it out!
Mary xx
Delightful Bitefuls
Hooray!! I already make this dish – or a very similar version of it. I use diced tomatoes, though, along with a tsp of garam masala and some black pepper. It’s delish, and so easy!
I love East Indian dishes. I also especially love chickpeas. In fact I just finished a dinner of chickpea and hummus pasta.
Love this recipe! I’ll try it soon.
Delicious! Definitely one of my favorite dishes — thanks for sharing your take on this!
Hooray! More chickpeas! Looks delicious and I can’t wait to try it!