Chickpea Curry
Recipe type: Vegan
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chickpea curry or chana masala is an Indian staple. This one is oil free, and is an easy weeknight meal if using already cooked chickpeas. In-season tomatoes and warming spices make it the perfect fall dish!
  • 3½ cups chickpeas (if using canned, this is 2 cans worth, rinsed and drained. Or if cooking your own, this is about 1¼ cups of dried chickpeas soaked overnight and then pressure cooked for 12 minutes)
  • 5 cups of fresh tomatoes (if using canned whole tomatoes, this is about 1-28 oz, plus 1-16 oz can-or a measure of 5 cups include liquid)
  • 2 tbsp fresh ginger (no need to chop, can estimate about 1 inch for 2 tbsp)
  • 2 tbsp fresh garlic (no need to mince-can estimate about 2 large cloves as 2 tbsp, or medium sized-I use 3-4)
  • 2 banana peppers, ¾ cup, or 1 jalapeño seeds removed**-no need to chop
  • 1 tbsp fresh lemon juice
  • 1⅔ cups of red onion minced
  • 1 tsp whole or ground cumin seed
  • 1 tsp turmeric
  • 2 tsp garam masala (Indian spice blend of cumin, cinnamon, coriander, cardamon, cloves, allspice)
  • ½ tsp kosher salt
  • ¼ cup red lentils, if you'd like a thicker sauce consistency (see directions)
  • 2 cups fresh greens, chopped (we used swiss chard)-or more to texture
  • cilantro or parsley to garnish, salt/pepper to taste
**If your banana peppers aren't as spicy as ours are, you may wish to add a little cayenne pepper at the end of cooking. Season to taste, but add in small amounts.
  1. In a blender, place the tomatoes (on bottom), ½ cup cooked chickpeas, ginger, garlic, banana pepper/chili, and lemon juice and blend. Set aside (this is your sauce)
  2. Place a a dutch over, or nice sized pot, on medium heat, allowing the pan to warm. Add the onions and 1 tbsp of water to prevent sticking. Add remaining spices, not the greens or chickpeas, and sauté until onions have softened/become translucent.
  3. Add the chickpeas and sauce mixture from the blender. If it looks like the mixture it too thick, add some water, a little at a time. Our tomatoes are so juicy, this wasn't needed. Cook on simmer for about 20 minutes, and decide if you'd like to thicken the sauce.To thin, add some water. To thicken, , add in ¼ cup red lentils, and simmer for another 10 minutes until chickpeas and lentils have softened. Omit them if you have a thicker sauce (our tomatoes were very juicy).
  4. Stir in chopped greens right before serving. Garnish with fresh cilantro (or parsley-for those cilantro haters). Serve over brown rice or naan bread and enjoy!
Nutrition calculated w/o addition of lentils, 1709 mg potassium, 104% Vitamin C, 68% Vitamin A, 53% iron, 12% calcium, based on 4 servings
Nutrition Information
Serving size: ¼ Calories: 264 Fat: 4.3 g Carbohydrates: 55 g Fiber: 17 g Protein: 14 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at