Curried Chickpeas

curried chickpeas

Warming spices, aromatic ginger and garlic, saucy deliciousness. A quick and easy weeknight meal. Simmer chickpeas in a large pot with pureed tomatoes, spices and steeped black tea. Cook up a pot of rice and you’ll be eating a hearty comforting meal, better than any take out chickpeas in no time at all.

curried chickpeascurried chickpeascurried chickpeas

There are days when I’m feeling lazy. When cooking dinner is something I don’t even want to think about. On those days the thought of eating at a restaurant is tempting. Yet, when I actually consider the situation, I soon realize that I can easily make something delicious at home. Often in the same amount of time (or less) than it would take to go out for food, and I can control exactly what’s in it. Eating homemade food is always more satisfying in the end, and usually worth any amount of effort.

curried chickpeas

I can often put this meal together with ingredients I have in my pantry. These curried chickpeas also freeze well. I portion out any leftovers and stick them in the freezer for last minute lunches.
curried chickpeascurried chickpeas
While the rice is cooking prepare your ingredients. Drain and rinse your chickpeas, puree the tomatoes, mince the garlic and ginger, dice the onion, steep your tea and mix your spices. Once you have everything ready to go cook it up and you’ll be eating in no time!

Curried Chickpeas

yields: 4 servings


spice mix:

  • 3 Bay leaves
  • 3/4 tsp. ground Cardamom
  • 2 tsp. ground Coriander
  • 1 tsp. Turmeric
  • 1/2 tsp. ground Black pepper
  • 1/2 tsp. ground Cinnamon
  • 1/4 tsp. Cayenne
  • pinch ground Cloves

curried chickpeas:

  • 3 Tbsp. Oil (I used olive oil)
  • 1/2 tsp. Cumin seeds
  • 1 Yellow onion, diced
  • 4 cloves Garlic, minced
  • 3″ piece Ginger, minced
  • 1 1/2 cup Tomato puree (I used about half 28oz. can whole tomatoes – I puree them and freeze whatever I’m not using)
  • 3 x 14oz. can Chickpeas, drained and rinsed
  • 3 cups Water, boiled
  • 6 Black tea bags
  • 1/2 tsp. Salt
  • White rice, cooked
  • Cilantro, for garnish

Prepare spice mix by stirring ingredients together in a small bowl.

Bring 3 cups of water to a boil and pour over tea bags. Let steep for 4 minutes, then discard tea bags.

Heat oil in a large pot over medium heat. Add cumin seeds and toast in oil for about 1 minute. Stir in diced onion, cook until softened and starting to brown, about 5 minutes.

Stir in ginger and garlic, let cook 1 minute. Then stir in spice mixture and cook for another minute. Add pureed tomatoes and simmer until saucy and thickened, about 5 minutes, stirring occasionally.

Add chickpeas and steeped black tea to the pot and stir. Season with 1/2 teaspoon salt. Reduce heat to medium low and let simmer for 20 minutes, stirring occasionally. Taste and season with more salt to taste.

Serve over white rice and garnish with chopped cilantro.



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