Chickpea Curry

Chickpea Curry

World Cuisine Asian Indian

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Servings per recipe: 8
Calories per serving: 135
Preparation time: 10m
Total cooking time: 40m


  • 2 tablespoons vegetable oil
  • 2 onions, minced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger root, finely chopped
  • 6 whole cloves
  • 2 (2 inch) sticks cinnamon, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 (15 ounce) cans garbanzo beans
  • 1 cup chopped fresh cilantro


  • 1   Heat oil in a large frying pan over medium heat, and fry onions until tender.
  • 2   Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Nutrion facts:

Total Fat 4.5g 7%
    Saturated Fat 1.0g  
Cholesterol 0mg  
Sodium 289mg 12%
Potassium 217mg 6%
Total Carbohydrates 20.5g 7%
Dietary Fiber 4.6g 18%
Protein 4.1g 8%
Sugars 1g  
Vitamin A 506IU  
Vitamin C 7mg  
Calcium 51mg  
Iron 2mg  
Thiamin 0mg  
Niacin 1mg  
Vitamin B6 0mg  
Magnesium 28mg  
Folate 56mcg