Chickpea Curry with Yogurt

If only I would have had the desire to make homemade naan to go with this dinner!  I would have dug in and in true Indian fashion, eaten the meal with my fingers!  Next time!  This had delicious flavors from all the spices and was very filling.  I loved the different textures that stood out (beans, onions, tomatoes, and smooth yogurt) which is a bit different from other Indian dishes where everything has kind of been stewed together.  This reminded me of a curried lentil dish which is probably why I had the desire to dig in with my hands…unfortunately my several-day-old store-bought pita bread didn’t really stand up to the challenge.


  • 2 tsp. peanut oil
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cardamom
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 1/2 c. chopped onion
  • 2 TBS minced, peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 tsp. garam masala
  • 1 c. water
  • 1/2 c. chopped plum tomato (about 1 large)
  • 1/2 tsp. salt
  • 2 (15.5 oz.) cans chickpeas, rinsed and drained
  • 1 c. plain whole milk yogurt
  • 1/2 c. chopped fresh cilantro

Heat oil in a large skillet over medium heat.  Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring frequently.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Stir in garam masala, and cook 10 seconds, stirring constantly.  Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.  Cook 5 minutes, stirring occasionally.  Remove from heat; discard cinnamon sticks and bay leaves.  Stir in yogurt and cilantro.

Adapted from Cooking Light, April 2005

Categories: Entrees, Indian, Recipes | Tags: , , , , | Leave a comment

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