Curried Chickpeas



Serving size

about 1 1/2 cups as a side dish
45 Minutes

This recipe can be multiplied and makes great leftovers. Keeps well, refrigerated, for 4-5 days.

Curried Chickpeas


2 tsp. Olive oil
2 clove Garlic, raw (minced)
3 tsp. Ginger root, raw (peeled and minced)
1 large White onions (diced)
2 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed)
1 15 ounce can No salt added canned diced tomatoes
1 tsp. Curry powder
1 tsp. Garam masala
1/2 tsp.. Ground cumin
1/2 tsp. Ground turmeric
1/4 tsp. Salt
1 cup No salt added vegetable stock (or water)
1/2 cup Nonfat Greek Yogurt
1/2 cucumber Cucumber (peeled, seeded, and grated)
1/2 tsp. Dried mint


Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt and pepper.

Reduce the heat until the mixture is simmering.

Simmer for 30 minutes. Stir occasionally,

While the chickpeas are cooking, mix together the yogurt, cucumber and mint. Chill.

When ready to serve, top each serving with three tablespoons of the yogurt mixture.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I love side dishes like this one. You get everything in one bowl – both starch and vegetable – and full of flavor. You can serve it as a side with another Indian dish, but this is also fantastic with a simple piece of grilled fish.

"Life isn't about finding yourself. Life is about creating yourself."

George Bernard Shaw