Chickpeas Curry



  • 2 cups chickpeas (soaked in water overnight and pressure cooked for 3 whistles)
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 medium onion, chopped
  • 2 – 3 cloves of garlic, diced
  • 1 inch ginger, diced
  • 1 medium tomato
  • 1 tbsp oil
  • 1/4 tsp turmeric powder
  • 1/4 tsp coriander powder
  • 1 tsp red chili powder
  • salt, to taste
  • ketchup, to taste


  1. Let the tomato soak in hot water and set aside before using.
  2. Heat oil in a pot and add mustard seeds to splutter first.
  3. Next, add fennel and cumin seeds to splutter also.
  4. Then add the onions and sauté until it turns translucent.
  5. Add garlic and ginger to sauté as well.
  6. While the other vegetables are being sautéd, remove the tomato from the hot water peel the skin, and chop.
  7. Add the tomatoes to the pot once the other vegetables are sautéd.
  8. Sauté the tomatoes until it turns mushy.
  9. Add chili powder, turmeric, coriander powder, and salt.
  10. Fry this combination until it becomes paste-like.
  11. Then add chickpeas and just enough water to cover the chickpeas, letting it cook.
  12. Finally, add a bit of ketchup and mix well before serving.

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