Chickpea Curry

Enjoy this easy vegetarian side dish with an Indian feast, adapted from Madhur Jaffrey's Ultimate Curry Bible

Chickpea Curry, on the right, with Masoor Dal and Basmati Rice


one 12-ounce can garbanzo beans (chickpeas), drained

2 smallish potatoes, chopped into 2-cm dice

one medium onion, chopped

6 ounces tomatoes (I used a scant cup of Muir Glen Fire Roasted Crushed Tomatoes)

2-inch piece of ginger, peeled and chopped

4 cloves garlic, peeled and chopped

3-4 hot green chilis (birds eye or serano/or one jalapeno  - just use in moderation if you don't want too much heat), finely chopped

1 ounce cilantro

1 T ground coriander

2 t ground cumin

5 whole cardamom pods 

½ t turmeric

1 T canola oil

1 cinnamon stick

2 bay leaves



Drain chickpeas in a collander.

Add the tomatoes, ginger, garlic, chilies, cilantro, coriander, cumin, turmeric, ½ t salt and ¼ cup water to a blender and blend until smooth.

Add the oil to a medium, lidded saucepan and heat over a medium-high flame. When the oil is hot, add the cinnamon stick, bay leaves and cardamom pods. Then add the onions and potatoes. Saute for about 5 minutes.

Add sauce from blender and stir. Reduce heat to low and cover. Cook 5-6 minutes, stirring a few times during cooking time. Add about ½ cup of water to the blender to wash down remaining sauce and reserve.

Add to the pot the drained chickpeas, water from the blender and a pinch of salt. Stir and bring to a simmer, increasing flame as needed. When it simmers, cover and reduce heat, cooking gently for about 20 minutes, stirring occasionally. Taste for seasoning and serve.