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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Nutrition
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!
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!