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!
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!