Indian Chickpeas
Delve into the rich, aromatic flavors of 'Indian Chickpeas,' a hearty and wholesome vegetarian dish that's as comforting as it is nutritious. Tender, protein-packed chickpeas are simmered in a fragrant blend of garlic, ginger, and earthy spices like cumin, turmeric, and garam masala, creating a bold, flavorful sauce that clings to every bite. Fresh tomatoes bring a subtle tanginess, while a garnish of chopped cilantro and optional green chili adds a burst of freshness and heat. Ready in under 40 minutes, this versatile recipe pairs beautifully with steamed basmati rice, naan, or roti, making it a perfect weeknight meal or addition to a festive spread. Bursting with spices and packed with plant-based protein, 'Indian Chickpeas' is a must-try for lovers of vibrant, Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans), drained and rinsed
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 inch fresh ginger, minced
- 3 medium tomatoes, finely chopped
- 2 tablespoons cooking oil (vegetable or sunflower oil)
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 1 teaspoon paprika (or Kashmiri red chili powder)
- 0.5 teaspoon ground cumin (extra, for garnish)
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons fresh cilantro (coriander leaves), chopped
- 1 piece green chili, sliced (optional)
Instructions
Heat the oil in a large pan or skillet over medium heat.
Add the chopped onion and sauté until soft and golden brown, about 6-7 minutes.
Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander powder, turmeric powder, garam masala, and paprika. Stir to combine and cook for 1-2 minutes to toast the spices.
Add the chopped tomatoes and cook for 6-7 minutes, stirring occasionally, until the tomatoes break down and the mixture turns into a thick paste.
Add the drained chickpeas to the pan and stir to coat them in the spice mixture. Cook for 2-3 minutes.
Pour in the water, add salt, and stir well. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the chickpeas cook for 15 minutes, stirring occasionally.
Taste and adjust the seasoning if needed. Add more water if the sauce is too thick.
Turn off the heat and garnish with fresh cilantro and a sprinkle of ground cumin. Add sliced green chili for extra heat, if desired.
Serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
