Curried Chickpeas

Totally forgot to take a good pic but here it is at a dinner party I had the other night. It is in the white casserole dish in the middle. It is super tasty, super filling, vegetarian, and high in protein. It goes great paired with pita bread or naan.


  • 3/4 cup dried garbanzo beans soaked overnight
  • 1x 12oz package meatless ground meat (Yves brand or Trader Joes)
  • 1 large onion or two medium onions – finely chopped
  • 1 thumb sized piece of ginger – finely minced
  • 3-4 cloves of garlic – minced
  • 1 can of whole tomatoes
  • 1.5 tsp cholay masala spice mix (recipe below)
  • 1.5 tsp turmeric
  • 1 heaped tsp ground cumin
  • 1/2 tsp ground corriander seed
  • 3/4 tsp ground cardamom
  • fresh ground pepper
  • salt to taste
  • cayenne pepper (to taste)


  • Drain the soaked chickpeas. Rinse and drain them several times until the water runs clear. Place them in a large pot and cover them with fresh water. Bring the water to a boil then lower heat and cover and simmerfor 20 minutes. Add enough salt to make the water taste a little less salty than salt water. Simmer for another 15 minutes. Drain the chickpeas a colander and set aside.
  • Bring a large pot to medium high heat. Add 1 to 2 Tbs olive oil and swirl to coat the bottom. Add the onions and ginger and continue cooking over medium high heat until the onions begin to brown. Add the garlic and cook for another minute or two. Add more oil if needed to keep everything from sticking to the pan and stir often.
  • Give the canned tomatoes a squash in your hands (you can also do a quick blend in a blender or food processor to break them down). Add the tomatoes to the onions and bring the heat up to high. Add all the spices except the salt, pepper, and cayenne. Add the meatless meat and about a 1/2 cup of water. Bring everything to a boil and then lower to a simmer and cook, covered, for another 15-20 minutes. Give it a taste, add salt, pepper and cayenne according to your preference. Add more water if needed, you want the dish to have a very thick and hearty stew consistency but it should not be dry.
  • Serve with naan or any other bread.

For the Cholay Masala:
1-2: bay leaves (tej patta)
2 tsp: mustard seeds
2 tsp: cumin
1 tsp: fenugreek seeds
1 tsp: coriander seeds
2-3: cloves
1-2: dried red chilies
1 piece cinnamon
2-3: green cardamom pods & the blackk seeds
4-5: black peppercorns
1 tsp anardana seeds

Dry roast all of the spices and then grind them in a mortar and pestle or spice grinder. You can also find Channa/Cholay Masala spice mix at most Indian markets. Add a few tablespoons of ground turmeric, mix and then store in a glass jar. Note, I do not use this spice mix, I buy mine at the store. You may need at adjust some of the spices in either the spice recipe or the cholay mix to your taste.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s