Easy Chickpea Curry

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3.8 (193)

By Becky Krystal

If you haven't made overmuch Indian food, this casual chickpea curry is simply a large mode to start: It is packed with flavor. The constituent database mightiness look long, but you astir apt already person overmuch of it connected hand. The benignant and magnitude of caller capsicum you usage is flexible. A fewer tiny greenish chiles are fine, but a quarter, fractional oregon adjacent full jalapeño, depending connected however spicy you similar things, works arsenic well. Or skip it altogether. The crockery won't suffer. Serve connected its ain oregon with your favourite flatbread, particularly naan.

Adapted from "From Curries to Kebabs: Recipes From the Indian Spice Trail," by Madhur Jaffrey (Clarkson Potter, 2003).

Ingredients

measuring cup

Servings: 4-6

8 ounces ripe tomatoes, hulled and coarsely chopped
One (2-inch) portion caller ginger, coarsely chopped
4 cloves garlic, coarsely chopped
Fresh blistery greenish chiles of choice, specified arsenic 2 Thai greenish chiles oregon 1/2 jalapeño capsicum (optional; seeds removed, if desired)
1 cupful packed caller cilantro leaves and tender stems
1 tablespoonful crushed coriander
2 teaspoons crushed cumin
1/2 spoon crushed turmeric
1/2 spoon crushed cayenne pepper
1 spoon good salt, divided
1 cupful positive 6 tablespoons water, divided
3 tablespoons canola oregon safflower oil
One (3-inch) cinnamon stick
5 full greenish cardamom pods, smashed with the level broadside of a chef's knife
2 bay leaves
1 mean achromatic oregon yellowish bulb (6 ounces), chopped into tiny dice
2 mean russet potatoes, peeled and chopped into 1-inch chunks
Two (15-ounce) cans no-salt-added chickpeas, rinsed and drained (3 cups total)

Nutritional Facts

Per serving based connected 6

Calories
260
Fat
10 g
Saturated Fat
1 g
Carbohydrates
35 g
Sodium
600 mg
Protein
9 g
Fiber
8 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "From Curries to Kebabs: Recipes From the Indian Spice Trail," by Madhur Jaffrey (Clarkson Potter, 2003).

Tested by Becky Krystal.

Published October 2, 2018

Updated March 16, 2026