chickpea curry

Chickpea Curry

 I had chickpea curry at the party of friends where one Indian guy brought this dish and even though I don’t like cooked onions, I loved this dish, it was creamy and amazingly flavorful. So, I asked him for a recipe and made it at home few times. It’s not as good as his, but worth to try.


  • 2 cans chickpeas, rinsed
  • 1 sweet potato, cubed
  • 1 small onion, chopped
  • 2 garlic cloves
  • 1 tsp. freshly ground ginger
  • 2 large tomatoes, grated or pureed
  • 1 tsp. curry powder
  • 3-4 cardamom and cloves
  • 1/2 tsp. cumin seeds
  • 1 bay leaf
  • 2 tbsp. coconut oil
  • 1 cup coconut milk


  1. Heat coconut oil in a pot, add onions, cumin seeds, cardamom and cloves and sauté on medium heat until fragrant, add garlic and ginger and cook for another minute.
  2. Add sweet potatoes, cook for 3-4 minutes, pour tomato puree, let it boil, cover, reduce the heat and simmer for 15 minutes on  a low heat.
  3. Add chickpeas, coconut milk and cook everything for 30 min on a low heat until it thickens.
  4. Garnish with fresh cilantro leaves.

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Chickpea Curry
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