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Active time
15 minutes
Total time
30 minutes
6 servings
Serving Size
1/2 cup

2 (15-ounce) cans chickpeas (unsalted), or 3 cups cooked chickpeas 

2 tablespoons canola oil

1 teaspoon cumin seeds

1 large onion, finely chopped 

1 teaspoon garlic cloves, finely chopped

2 teaspoons ginger, peeled and grated 

1⁄2 cup tomato sauce (unsalted)

1⁄4 teaspoon turmeric

2 teaspoons ground coriander

1⁄2 teaspoon cayenne pepper, or to taste 

1⁄2 teaspoon salt 

2 ½ cups water

1 teaspoon garam masala

1 tablespoon lemon juice 

2 tablespoons cilantro, chopped 

  1. Rinse canned beans in a strainer. Set aside.
  2. In a medium pot, heat oil on medium-high heat. Add cumin seeds, and cook for a few seconds until cumin seeds turn golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add garlic and ginger, and cook for a few seconds, until fragrant. 
  3. Add tomato sauce, turmeric, coriander, and cayenne pepper, and stir for a few seconds. Add the chickpeas and stir to coat with the onion mixture. Add water and salt.
  4. Bring to a boil, reduce heat to a low boil, and simmer for 15 minutes. Using the back of a spoon, mash a few chickpeas against the pan to thicken the curry. 
  5.  Add garam masala and lemon juice. Transfer to a serving bowl and garnish with cilantro. 

An Oldways recipe, courtesy of Madhu Gadia


Calories: 210
Total Fat: 6g
Saturated Fat: 0g
Sodium: 230mg
Carbohydrate: 28g
Fiber: 7g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 8g

Yield: 6 servings

Serving Size: 1/2 cup

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