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This healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want to add a vegetable, stir in some roasted cauliflower. Serve with brown basmati rice or warm naan.

EatingWell Magazine, September/October 2016; updated December 2022

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Read the full recipe after the video.
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Is Chickpea Curry Good for Weight Loss?

There are nutrition choices, exercises and lifestyle changes that can help you lose weight. Certain foods, like legumes, can help you achieve your weight-loss goals. Legumes are known for their high concentration of vegetarian protein, fiber, and key vitamins and minerals. One half cup of cooked chickpeas provides a whopping six grams of dietary fiber. It is well-known that increasing your dietary fiber intake may help in your weight loss journey. The seven grams of protein you'll get from a half cup of cooked chickpeas can also help you feel fuller, making consuming them a great strategy for weight management. Find out why chickpeas are one of the best foods to eat for weight loss and learn more about the health benefits of chickpeas.

How to Store Leftover Chickpea Curry, and How Long Does It Last?

Leftover chickpea curry can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave it on High until warm. Chickpea curry is also easy to freeze. Portion and store it in freezer-safe containers. Freeze for up to 2 months. Be sure to label the containers so you can keep track of its freshness. Check out more tips for freezing soups, stews and meals.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

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  • Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

  • Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Equipment

Food processor, large saucepan

Nutrition Facts

about 1 cup
278 calories; protein 5.8g; carbohydrates 30.3g; dietary fiber 6.3g; sugars 3.1g; fat 15.5g; saturated fat 1.2g; vitamin a iu 260.1IU; vitamin c 17.8mg; folate 75.4mcg; calcium 65.3mg; iron 2.1mg; magnesium 34.2mg; potassium 355.7mg; sodium 354.2mg.

1 starch, 1 vegetable, 1/2 lean meat, 3 fat

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