Indian Chickpeas Recipe -
Indian Chickpeas Recipe
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Indian Chickpeas
See how to make garbanzo beans simmered with Indian spices. See more
  • READY IN 45 mins

Indian Chickpeas

Recipe by  

"This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.
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Reviews More Reviews

Dec 18, 2007

My fiance is from India and we make a similar recipe on a regular basis. You don't need to add cornstarch to thicken the sauce. After the chick peas are softened, use a potato masher and mash them a little bit. Don't mash them all, just mash them so some get smushed. This will thicken the sauce naturally. Just let it simmer for a few minutes and it will thicken right up. I also add 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, and a little bit of cayenne pepper (around a 1/4 tsp). You can also use 1 tsp. of coriander if you like. Garnish with fresh cilantro when serving. We always use red onions and the tomatoes should be diced, not quartered like in the picture with the recipe. I love this recipe. It is really healthy and delicious.

Jan 06, 2009

My husband and I loved this!! We can't get enough of it! I was really excited to find an accessible indian recipe. I didn't have channa masala so I only used garam. Also, I used helpful suggestions from gnip. I mashed some of the chickpeas to thicken the curry and I added 1 tsp. turmeric, 1 tsp. of cumin,1 tsp. of coriander and a little bit of cayenne pepper (around a 1/4 tsp). I used red onions and then seeded and diced the tomatoes

Jun 06, 2008

This is very easy and tasty. I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.)

Dec 20, 2006

This is a very good "channa masala". I cook the dish a lot longer (until the liquid reduces almost completely and the chick peas are very soft). This just takes more like my favorite Indian restaurants do it. I love Indian food and I am always trying to cook it at home. This is the first success I have had. Some day I will have to get lessons from someone who grew up cooking Indian. Until then, I will have this recipe as one of my staples. Thanks for the delicious and easy recipe!

Jul 18, 2006

Loved it! I always make a few changes to recipes: increased the amount of masalas a bit to my taste, used red onion, 2 roma tomatoes (squeezed of seeds). I added a dash of half n half at the end, after the simmer. Will accompany my curry dishes from now on! Very healthy side option.

May 13, 2007

This was fantastic and VERY easy. I skipped the channa masala in favor of what I had on hand; used mustard seeds, tumeric and corriander. It is a tasty curry!

Nov 04, 2007

This was pretty good. I would recommend adding more garam masala though to give a more indian taste.

Feb 26, 2008

Flavour was better for leftovers as it had time to soak into the beans.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 7.4 g
  • 29%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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