Curried Chickpeas

This is a rich and comforting recipe with a blend of Indian spices and coconut milk. ​

  • 1 medium onion, finely diced
  •     1 14.5 oz. can diced tomatoes
  •     2 tsp vegetable oil
  •     1/2 tsp cumin seeds
  •     1 can unsweetened coconut milk
  •     1 tbsp garlic minced
  •     1 tsp grated fresh ginger
  •     2 15.5 oz. cans of chickpeas (rinsed)
  •      Salt to taste
  •     1 cup rice

    For masala powder or spice mix:

  •     1 tsp cumin seeds
  •     1 tbsp coriander seeds
  •     1 tsp fennel seeds
  •     1/2 tsp fenugreek seeds
  •     1 tsp cardamom
  •    1 tsp paprika
  •     1/4 tsp cayenne
  •     1/2 tsp turmeric
  •     1/2 tsp cinnamon


Start the rice:  In a saucepan bring two cups of water and one cup of rice to a boil.  As soon as it boils, cover and turn the heat down to a low simmer. Check if done after 18 minutes.  Turn off heat and let sit covered until served.

Instructions for curry:

  1. Make a powder of all of the masala ingredients, in a spice grinder or a powerful blender. Set aside.
  2. Heat the oil in a saucepan. Add cumin seeds. When they sputter, add the onion, grated ginger and minced garlic.
  3. Sauté over medium heat until onions are translucent.
  4. Add the can of tomatoes and the spice mix.
  5. Cook over medium heat, stirring frequently, until the tomatoes cook down a bit (about ten minutes).
  6. Add the drained and rinsed chickpeas and salt to taste and stir well to mix. Add a bit of water if it seems too thick.
  7. Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes.  Add the coconut milk and let it warm through.
  8. Add more salt if needed. Garnish with chopped fresh coriander/cilantro and serve hot with rice.