Curried Chickpeas

High in protein content and dietary fibre, the delightful chickpea gets a curried makeover.
By Priya Sreeram

Savour as a snack or enjoy with rice and flat-bread, the dish is sure to delight you. Chole masala, the spice-mix available in stores adds pep and zing to the dish.

5.0 from 1 reviews
Curried Chickpeas
Prep Time
Cook Time
Total Time
Spiced up comfort in a bowl, a perfect accompaniment to Indian Flat-bread
Recipe Type: Side-Dish
Serves: 4
  • Chickpeas - 250 grams (soaked for a few hours and pressure cooked/if using canned, drained and rinsed)
  • Onion - 2 large- finely chopped
  • tomato - 2 medium - chopped
  • Garlic - 10 to 12 large pods - chopped
  • Red Chilli Powder - 1 tsp
  • Asafoetida - ½ tsp
  • Turmeric Powder - ½ tsp
  • Chole Masala - 1 to 2 tsp (store bought)
  • Salt - to taste
  • Pepper Powder - 1 tbsp - to taste
  • Coriander leaves - as required - for garnish
  1. In a wok, let the oil warm up & the mustard seeds, urad dal crackle and sizzle.
  2. Tip in the garlic and as its aroma wafts the hearth,dunk the chopped onions and saute till translucent.
  3. Spice the onions with salt,asafoetida,turmeric powder, red chilli powder and the chole powder.
  4. Give the contents a good mix and simmer adding a little water if the mix becomes too dry.
  5. Once the raw smell of the spices evaporates, dump the chopped tomatoes and cook till they become mushy
  6. Finally add the drained chickpeas along with the freshly ground pepper powder. Mix well and let it be on flame for a few minutes .
  7. Garnish with coriander leaves and serve hot with roti/chapati/indian flat bread. It's a good accompaniment to rice too

  1. Chickpeas. I think it’s worth using dried chickpeas rather than canned, which lose texture – too soft. You don’t have to soak or cook them for very long if you start by bringing them to the boil from cold and leave them soaking in the hot water. I’ve heard that very old dried peas might take longer to cook.

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