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Nutrition Facts
Serving Size 1 (367g) Recipe makes 2 servings
Calories 438
Calories from Fat 147		(33%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1266mg		52%
Potassium 664mg		18%
Total Carbohydrate 62.5g		20%
	Dietary Fiber 12.0g	48%
	Sugars 4.1g
Protein 12.9g		25%
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05. Jueves - Thursday Lunch Buffet

Restaurant critic "el Graucho"

Chickpea Curry (Garbanzos)

Recipe #25360 | 15 min | 5 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: SaraFish
Apr 16, 2002

With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.

SERVES 2 (change servings and units)

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1-4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)
1/2 teaspoon salt
1 medium tomato, diced
2-3 tablespoons olive oil
water

Directions

1
Saute onions in olive oil for 3 minutes.
2
Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3
Add chickpeas and salt and a tablespoon or so of water.
4
Cook and stir about a minute.
5
Add tomatoes and cook for 5 minutes, stirring gently.
6
Add another spoonful of water if it seems dry or if it's burning or sticking.
7
Serve with flatbread and rice.

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Featured Reviews for This Recipe

From: Chef #1225366

On Jul 13, 2009

Really liked the flavours in this curry. I used 1/2 tin canned tomatoes for extra sauce. SO easy, and also very satisying. Thanks!

0 people found this review helpful

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From: cardamomstars

On Jun 8, 2009

Such a quick easy recipe and it turned out delicious!!!

0 people found this review helpful

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From: MizzNezz

On Jul 16, 2002

I loove chickpeas, and oh boy, this is a great way to fix them! I didn't change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!!

6 people found this review helpful

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From: olivejuice

On Mar 17, 2008

This recipe was simple but great. I used Hot Madras Curry Powder - about 3 Tbsp. I also subbed the fresh tomato with a can of diced tomatoes with its juices... I just eliminated the water from the recipe. I topped this with fresh cilantro and served it with hot naan bread. Soooo delicious.

4 people found this review helpful

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