Vegetarian Curry with Chickpeas

Vegetarian Curry with Chickpeas

This is a chickpea curry that goes well with either rice or naan.
It's a vegetarian recipe without any meat, and is very satisfying.

Ingredients: 2-3 servings

1 cup
a knob about 3-5 cm in length
1 medium
Olive oil (or butter)
2 tablespoons (or 15 g butter)
Curry powder
1 tablespoon
Cinnamon stick (or powder)
1 (or 1 teaspoon powder)
Bay leaves
2-3 leaves
Canned whole tomatoes
100 g
1 teaspoon
Black pepper
1 teaspoon
to taste
Cumin seeds
to taste


1. Soak the chickpeas for 6-8 hours in water. When they become plump, rinse well, then boil in a pot filled with fresh water until tender. Turn off heat once they can be pierced through easily with a skewer, then drain. Save the drained water to use later.
2. Mince the onion and garlic. Grate the ginger. Open the can of whole tomatoes. If using whole spices, crush and grind the spices at this stage.
3. Heat the olive oil (I used butter) in a sauce pan, add the ginger and cinnamon (I used 1 teaspoon cinnamon powder) and lightly sauté to bring out the fragrance.
4. Add the onion, then slowly sauté on low heat until translucent, just up to the point where they become browned. Remove the cinnamon stick.
5. Add the chickpeas, mix with the onion, then add about 100 g of the can of whole tomatoes (including the juice). Crush the tomatoes, then simmer on medium heat while stirring. If the water cooks off, add some of the boiled water from the chickpeas from Step 1.
6. Skim off the scum from the top, season with salt and pepper, add the curry powder and other spices, then simmer for about 30 minutes. Adjust the spice with pepper.
7. When the chickpeas can be crushed with chopsticks, and the onions have almost lost their shape, it is ready.

Story Behind this Recipe

This recipe is based on the chickpea curry that is published in the international recipe book, "Bean Book". Although this curry is for vegetarians, beans are a great source of protein and highly nutritious.