Quick Chickpea Curry

Makes 8 servings (¾ cup each)


  • 2 tbsp canola oil
  • ¹⁄₈ tsp asafetida powder
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 2 tsp minced ginger
  • ½ tsp cayenne pepper
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp salt
  • 2 (16-oz) cans chickpeas, rinsed
  • 3 cups water
  • ½ tsp garam masala
  • 2 tsp lemon juice
  • 2 tbsp cilantro, chopped


  1. Rinse canned beans in a strainer and set aside
  2. Heat oil in a pot on medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn golden brown
  3. Add the chopped onions and cook until light brown, about 3-5 minutes
  4. Add tomatoes and ginger. Cover and cook for about 2 minutes, until tomatoes are soft
  5. Using a masher or a back of spoon, mash the tomatoes until well blended
  6. Add cayenne pepper, ground coriander, turmeric and salt
  7. Add the drained chickpeas and stir to coat with the spices
  8. Add water and bring to boil, reduce heat to a simmer (slow boil), and cook for about 10 minutes
  9. Using a back of spoon, mash a few chickpeas against the pan (to thicken the dish)
  10. Add garam masala and lemon juice
  11. Ladle into bowls and garnish with cilantro. Serve with basmati rice and a salad

Nutrition information per serving: Calories: 156; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 6 g, Fiber: 6 g, Sodium: 297 mg

(Reprinted from The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes; by Madhu Gadia, MS, RD, Penguin Group, 2009)