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!
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