Chickpea Curry

Lynn demonstrates how to make a healthy Chickpea Curry that is delicious served with rice, pitas or Naan.  This would make a delicious dinner.  Adapted from Everyday Food Magazine.


  • 1 Tablespoon olive oil
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 Tablespoon curry powder
  • 1 cinnamon stick (3 inches)
  •  Pinch ground cloves
  • 2 cans (15 ounce each) no salt added chickpeas, rinsed and drained
  • 3 Tablespoons ketchup
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups water
  • Chopped cilantro and lemon wedges (optional) for serving

In a large straight-sided skillet, heat oil over medium-high heat.  Add onion and cook, stirring occasionally, until dark brown around the edges, about 6 minutes.  Add garlic, curry, cinnamon, and a pinch of cloves and cook, stirring, until fragrant, 30 seconds.  Add chickpeas, ketchup, 1 teaspoon salt, ¼ teaspoon pepper, and 2 cups water.  Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.  Uncover and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes.  Serve topped with cilantro, with lemon wedges along the side, if desired.

Serves 4

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Lynn's Recipes: February 2014

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