Back to Quick Chickpea Curry All Reviews for Quick Chickpea Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Quick Chickpea Curry Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 large yellow onion, diced small 3 garlic cloves, minced 1 tablespoon curry powder 1 cinnamon stick (3 inches) Pinch of ground cloves 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained 3 tablespoons ketchup Coarse salt and ground pepper Chopped cilantro and lemon wedges (optional), for serving
Gallery Quick Chickpea Curry
Recipe Summary Servings: 4
Gallery
Quick Chickpea Curry
Quick Chickpea Curry
Quick Chickpea Curry
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon olive oil 1 large yellow onion, diced small 3 garlic cloves, minced 1 tablespoon curry powder 1 cinnamon stick (3 inches) Pinch of ground cloves 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained 3 tablespoons ketchup Coarse salt and ground pepper Chopped cilantro and lemon wedges (optional), for serving
Directions
In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
Reviews (18)
Add Rating & Review 142 Ratings 5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
Load More Reviews
Reviews (18)
Add Rating & Review 142 Ratings 5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
Add Rating & Review
142 Ratings 5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
142 Ratings 5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
142 Ratings 5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
5 star values: 46 4 star values: 50 3 star values: 35 2 star values: 6 1 star values: 5
Martha Stewart Member Rating: 5 stars 07/07/2016 This is a fast and tasty recipe! But I love spicy food, so I added about 10 dashes of Tabasco! Tabasco is already sour so I didn't have to add the lemon (which I'm allergic to). It paired nicely with rice puffs (yum!) However, it does end up quite dry so I'm planning to make this again with much more curry gravy in the end, so I might just double up all the spices to fry in the beginning! More gravy to go with rice, yay! Martha Stewart Member Rating: Unrated 06/11/2016 This is a non-spicy recipe,it was rather sweet when I made it according to the instructions. I ended up using tomato concentrate and about two spoons of Tabasco to make this taste somewhat like curry. Martha Stewart Member Rating: 5 stars 02/02/2016 I hate the thought of cooking with ketchup. Replace the ketchup with Cento tomato paste. I also do not like cooked onion pieces-ruins a dish. Eliminate altogether and sprinkle the concoction with onion powder as it boils. Replace the salt with Lawry's- yum! Replace the cinnamon with ground ginger. This was an amazing quick dish :-) Enjoy Martha Stewart Member Rating: 5 stars 11/02/2014 I've made this many times. Really fast and satisfying-- the lemon juice definitely makes it. I started using half a tablespoon of curry and half a tablespoon of garam masala and it's AMAZING. Also, I leave out the cinnamon stick. Martha Stewart Member Rating: Unrated 11/22/2013 I have made this several times, it's one of my favorite go to meals. I add chicken thighs to mine, before I start the onions I sear 4 chicken thighs. I set them aside then add them back in with their juices after the chickpea mixture is simmering and continue to cook until they are done. Martha Stewart Member Rating: Unrated 11/03/2013 I added ginger and used my own home made curry powder and dolloped it with cilantro cream but it's still missing something. Martha Stewart Member Rating: 5 stars 07/30/2013 A great, easy meal! I recommend it to everyone and I'd make it again and again if I was allowed. Martha Stewart Member Rating: Unrated 06/12/2013 I've made this several times and my family LOVES it. We try and do one vegetarian dinner each week. I serve it over brown rice with a dollop of Major Grey's mango chutney and chopped cilantro, sooo good! Eating leftovers for lunch as I'm writing this review. Enjoy! Martha Stewart Member Rating: 5 stars 03/19/2013 Leave out the curry powder and make your own spice blend to taste. It is easy. Dry roast your spices a little before adding, this releases the flavors. I think the ketchup is a genius addition. Martha Stewart Member Rating: Unrated 02/21/2013 This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish. Martha Stewart Member Rating: Unrated 09/12/2011 This is a delicious recipe!!!! I make it frequently and always double it - it's that good. Low fat and full of flavor too! Rice or some sourdough bread make it a complete meal. (As a matter of fact, I'm making it again tonite.) Martha Stewart Member Rating: Unrated 02/28/2011 made as is and it was delish. served with Trader Joe's basmati rice mix. even my 4 year old loved it. i will for sure make again Martha Stewart Member Rating: Unrated 02/07/2011 If you want really no-salt chickpeas, buy dried chickpeas, wash them, cover them under lots warm water. They swell a lot so check them and add water if they absorb it all. Soak at least 12 hours. Rinse the chickpeas, put them in a pressure cooker covered with water and cook for about 35 minutes. Then use them in the recipe. Martha Stewart Member Rating: Unrated 01/28/2011 I added a few dashes of cumin to spice it up. This is my new favourite dish! Next time I will try using one can chickpeas and one can lentils. Martha Stewart Member Rating: Unrated 01/18/2011 This recipe is awesome, I'm a college student and a vegetarian and i make this at least once every two weeks and then eat the leftovers for several meals afterwards... It's nice to have a healthy recipe on hand that is made of ingredients that don't expire quickly Martha Stewart Member Rating: Unrated 10/07/2010 I love this dish. I take it to work and it fills me up. I have made it 5 times already!! Martha Stewart Member Rating: Unrated 06/05/2010 I love this recipe. I had everything on hand except the fresh herb and lemon. Don't skip the lemon, it gives a great freshness and bite to the flavor of the final dish. Martha Stewart Member Rating: Unrated 04/24/2010 Easy and amazingly good!Martha Stewart Member
Rating: 5 stars 07/07/2016
This is a fast and tasty recipe! But I love spicy food, so I added about 10 dashes of Tabasco! Tabasco is already sour so I didn’t have to add the lemon (which I’m allergic to). It paired nicely with rice puffs (yum!) However, it does end up quite dry so I’m planning to make this again with much more curry gravy in the end, so I might just double up all the spices to fry in the beginning! More gravy to go with rice, yay!
Rating: 5 stars
Rating: Unrated 06/11/2016
This is a non-spicy recipe,it was rather sweet when I made it according to the instructions. I ended up using tomato concentrate and about two spoons of Tabasco to make this taste somewhat like curry.
Rating: Unrated
Rating: 5 stars 02/02/2016
I hate the thought of cooking with ketchup. Replace the ketchup with Cento tomato paste. I also do not like cooked onion pieces-ruins a dish. Eliminate altogether and sprinkle the concoction with onion powder as it boils. Replace the salt with Lawry’s- yum! Replace the cinnamon with ground ginger. This was an amazing quick dish :-) Enjoy
Rating: 5 stars 11/02/2014
I’ve made this many times. Really fast and satisfying– the lemon juice definitely makes it. I started using half a tablespoon of curry and half a tablespoon of garam masala and it’s AMAZING. Also, I leave out the cinnamon stick.
Rating: Unrated 11/22/2013
I have made this several times, it’s one of my favorite go to meals. I add chicken thighs to mine, before I start the onions I sear 4 chicken thighs. I set them aside then add them back in with their juices after the chickpea mixture is simmering and continue to cook until they are done.
Rating: Unrated 11/03/2013
I added ginger and used my own home made curry powder and dolloped it with cilantro cream but it’s still missing something.
Rating: 5 stars 07/30/2013
A great, easy meal! I recommend it to everyone and I’d make it again and again if I was allowed.
Rating: Unrated 06/12/2013
I’ve made this several times and my family LOVES it. We try and do one vegetarian dinner each week. I serve it over brown rice with a dollop of Major Grey’s mango chutney and chopped cilantro, sooo good! Eating leftovers for lunch as I’m writing this review. Enjoy!
Rating: 5 stars 03/19/2013
Leave out the curry powder and make your own spice blend to taste. It is easy. Dry roast your spices a little before adding, this releases the flavors. I think the ketchup is a genius addition.
Rating: Unrated 02/21/2013
This was easy and delicious! I will definitely make this again. The fresh lemon really makes the dish.
Rating: Unrated 09/12/2011
This is a delicious recipe!!!! I make it frequently and always double it - it’s that good. Low fat and full of flavor too! Rice or some sourdough bread make it a complete meal. (As a matter of fact, I’m making it again tonite.)
Rating: Unrated 02/28/2011
made as is and it was delish. served with Trader Joe’s basmati rice mix. even my 4 year old loved it. i will for sure make again
Rating: Unrated 02/07/2011
If you want really no-salt chickpeas, buy dried chickpeas, wash them, cover them under lots warm water. They swell a lot so check them and add water if they absorb it all. Soak at least 12 hours. Rinse the chickpeas, put them in a pressure cooker covered with water and cook for about 35 minutes. Then use them in the recipe.
Rating: Unrated 01/28/2011
I added a few dashes of cumin to spice it up. This is my new favourite dish! Next time I will try using one can chickpeas and one can lentils.
Rating: Unrated 01/18/2011
This recipe is awesome, I’m a college student and a vegetarian and i make this at least once every two weeks and then eat the leftovers for several meals afterwards… It’s nice to have a healthy recipe on hand that is made of ingredients that don’t expire quickly
Rating: Unrated 10/07/2010
I love this dish. I take it to work and it fills me up. I have made it 5 times already!!
Rating: Unrated 06/05/2010
I love this recipe. I had everything on hand except the fresh herb and lemon. Don’t skip the lemon, it gives a great freshness and bite to the flavor of the final dish.
Rating: Unrated 04/24/2010
Easy and amazingly good!
All Reviews for Quick Chickpea Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quick Chickpea Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
