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Spicy Chickpeas

by in Jan 2013

Yield: 4 to 6 servings


  • 3 tablespoons vegetable oil
  • 1 large sweet onion, diced, 2 tablespoons reserved for garnish
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 can (14.5 oz) diced tomatoes or 1 quart home-canned tomatoes, or fresh tomatoes, diced, 2 tablespoons reserved for garnish
  • 1-1/2 cups cooked chickpeas, drained, liquid reserved
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne powder (adjust to taste)
  • 1 teaspoon kosher or sea salt
  • 1 1-inch piece cinnamon stick
  • Garnishes: low-fat yogurt, freshly minced cilantro, chutney, diced raw onion, diced raw tomato


In a large nonstick pot, heat oil to shimmering, and sauté onion about 3 minutes. Add ginger and stir-fry 1 minute; then add coriander, cumin, and turmeric, stir-frying after each addition. Add tomatoes and cook 3 to 5 minutes (if using fresh tomatoes, a bit longer, until fruit breaks down). Add chickpeas, masala, cayenne, and salt; add a little chickpea liquid if needed to make gravy. Add cinnamon and cook on low, covered, 10 to 15 minutes. Remove cover, and simmer 5 to 10 minutes longer, reducing sauce slightly. Serve chickpeas in bowls; to each serving add a dollop of yogurt, and sprinkle with cilantro or chutney, onion, and tomato.
Updated Monday, December 3rd, 2012
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