Indian Chickpeas

Delve into the rich, aromatic flavors of 'Indian Chickpeas,' a hearty and wholesome vegetarian dish that's as comforting as it is nutritious. Tender, protein-packed chickpeas are simmered in a fragrant blend of garlic, ginger, and earthy spices like cumin, turmeric, and garam masala, creating a bold, flavorful sauce that clings to every bite. Fresh tomatoes bring a subtle tanginess, while a garnish of chopped cilantro and optional green chili adds a burst of freshness and heat. Ready in under 40 minutes, this versatile recipe pairs beautifully with steamed basmati rice, naan, or roti, making it a perfect weeknight meal or addition to a festive spread. Bursting with spices and packed with plant-based protein, 'Indian Chickpeas' is a must-try for lovers of vibrant, Indian-inspired cuisine.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas (garbanzo beans), drained and rinsed
• 1 medium onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 inch fresh ginger, minced
• 3 medium tomatoes, finely chopped
• 2 tablespoons cooking oil (vegetable or sunflower oil)
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 1 teaspoon paprika (or Kashmiri red chili powder)
• 0.5 teaspoon ground cumin (extra, for garnish)
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons fresh cilantro (coriander leaves), chopped
• 1 piece green chili, sliced (optional)

Directions

Step 1

Heat the oil in a large pan or skillet over medium heat.

Step 2

Add the chopped onion and sauté until soft and golden brown, about 6-7 minutes.

Step 3

Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.

Step 4

Add the ground cumin, coriander powder, turmeric powder, garam masala, and paprika. Stir to combine and cook for 1-2 minutes to toast the spices.

Step 5

Add the chopped tomatoes and cook for 6-7 minutes, stirring occasionally, until the tomatoes break down and the mixture turns into a thick paste.

Step 6

Add the drained chickpeas to the pan and stir to coat them in the spice mixture. Cook for 2-3 minutes.

Step 7

Pour in the water, add salt, and stir well. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low, cover the pan, and let the chickpeas cook for 15 minutes, stirring occasionally.

Step 9

Taste and adjust the seasoning if needed. Add more water if the sauce is too thick.

Step 10

Turn off the heat and garnish with fresh cilantro and a sprinkle of ground cumin. Add sliced green chili for extra heat, if desired.

Step 11

Serve hot with steamed basmati rice, naan, or roti.

Nutrition Facts

Serving size	1232.2 grams (1232.2g)

Amount per serving	% Daily Value*
Calories	1128

Total Fat 41.80g	54%
Saturated Fat 3.30g	16%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3151mg	137%
Total Carbohydrate 155.30g	56%
Dietary Fiber 43.00g	154%
Total Sugars 36.80g
Protein 46.90g	94%

Vitamin D 0IU	0%
Calcium 369mg	28%
Iron 19mg	105%
Potassium 2598mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 15.8%

Carbs: 52.4%