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Curried Chickpeas

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Indian
Curried Chickpeas
Ingredients
  • 2 cups water
  • 1 tea bag
  • 1 bay leaf
  • 2 (15.5 ounce) cans garbanzo beans, drained
  • 2 tablespoons vegetable oil, divided
  • 1 onion, sliced
  • 3 tomatoes, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon grated garlic
  • 1 teaspoon ground turmeric
  • 1 onion, finely chopped
  • ground cayenne pepper to taste
  • 1 pinch garam masala
Instructions
1
Boil 2 cups of water in a large pot, adding a tea bag and bay leaf for added flavor.
2
Transfer the reserved 1/2 cup of garbanzo beans to a separate pot and combine with boiling water.
3
Once the garbanzo beans are heated through, discard the tea bag and bay leaf by removing them from the pot.
4
Transfer the garbanzo beans to a separate container, reserving the water that was used.
5
Heat 2 teaspoons of oil in a skillet over medium heat and sauté sliced onions until they are tender.
6
Remove the skillet from the heat, let it cool down for a moment, and then mix in the reserved garbanzo beans, 1 diced tomato, and half of the remaining cilantro leaves.
7
Heat the remaining oil in a skillet over medium heat and blend in coriander, cumin seeds, ginger, and garlic.
8
Cook the spices for 15 to 20 seconds, until they are lightly browned and fragrant.
9
Add turmeric powder to the skillet and stir well.
10
Combine chopped onions with the spices in the skillet and cook until they are tender.
11
Add the remaining tomatoes to the skillet and season with salt, cayenne pepper, and garam masala.
12
Bring the tomato liquid to a boil and cook for about 5 minutes, stirring occasionally.
13
Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to achieve a thick, gravy-like consistency.
14
Continue cooking and stirring for another 5 minutes, until the mixture has thickened to your liking.
15
Garnish with the remaining cilantro leaves and serve hot.