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Chickpea Tomato Curry

Serves 2–41 cup finely diced sweet onion, peeled2 cloves minced garlic, peeled2 teaspoons grated fresh ginger, peeled1 tablespoon ground coriander1/2 teaspoon turmeric1/2 teaspoon salt1 1/2 cups diced tomatoes (about 3 medium tomatoes)3 cups cooked chickpeas (2x 13-ounce cans chickpeas, drained)2 cups vegetable stock or water2 tablespoons freshly squeezed lemon juice1/4 cup finely chopped cilantro {pinterest_rich_pins_images} Chickpea Tomato Curry {/pinterest_rich_pins_images}

Chickpea Tomato Curry

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    Chickpea tomato curry

Text, photos and food cooked by Michal Martinek

May 22, 2019

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Chickpea Tomato Curry

This simple, vibrant curry is an old standby of mine.

It was one of the first recipes I learned to cook. It came from one of those cheap, no-nonsense recipe brochures you see in the supermarket checkout line.

I’ve been making it ever since, at least once a month, and tweaking it along the way.

It is a flavor-packed, vegetarian, one-pot dish that comes together in no time—a great, quick weeknight dinner contender.

The main ingredient is chickpeas, aka garbanzo beans.

It's a round, buff-colored legume that’s a little bigger than a regular pea, with a mild, nutty taste and creamy texture.

You probably know it from eating hummus or minestrone.

Here, it swims in an Indian-inspired curry, scented with turmeric, coriander, garlic and ginger, complemented by caramelized onion and tomato.

Lemon juice and cilantro elevate the whole thing and give it a cool, fresh kick. 


  1. Serves 2–4
  2. 1 cup finely diced sweet onion, peeled
  3. 2 cloves minced garlic, peeled
  4. 2 teaspoons grated fresh ginger, peeled
  5. 1 tablespoon ground coriander
  6. 1/2 teaspoon turmeric
  7. 1/2 teaspoon salt
  8. 1 1/2 cups diced tomatoes (about 3 medium tomatoes)
  9. 3 cups cooked chickpeas (2x 13-ounce cans chickpeas, drained)
  10. 2 cups vegetable stock or water
  11. 2 tablespoons freshly squeezed lemon juice
  12. 1/4 cup finely chopped cilantro


Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, ginger, coriander, turmeric and salt, and sauté, stirring frequently, until soft and translucent, about 5–6 minutes.


Stir in the tomatoes and cook until they soften, about 3 minutes. Add the chickpeas, pour in the stock (or water) and cook, covered, over medium-low heat for 20–25 minutes. Stir occasionally.


Stir in the lemon juice and cilantro, and add more salt and freshly ground pepper to taste. Cook for 2 more minutes.


2 reader comments on Chickpea Tomato Curry.

Michal Martinek said:

Hi Rick,
I soak them overnight and then cook in 1:5 ratio - 1 part chickpeas and 5 parts water. Sometimes it takes 2 hours or longer. It really depends on how old they are. Have fun in Italy! Let me know if it worked. Michal

January 23 at 2:41 pm

Rick Perkins said:

Ill be making this from Dried Chickpeas. Always a challenge as often no matter how long I soak and cook them I usually can’t get them past that stubborn raw consistency. I know some cooks soak in bicarbonate of soda but I don’t really love the results. It somehow alters the flavor. I’m writing from Italy where the chickpeas are always beautiful and much larger than the ones I can find stateside. A farmer in Lompoc told me the Garbanzo farmers there always save the primo big ones for the export market. Thursday is the traditional day for Ceci here in Rome and on that day one can buy presoaked chickpeas in some of the more old fashioned stores. You have to get there first thing because they sell out immediately.the results are always gratifying. Can anyone tell me a way to soak and cook in such a way that the chickpea arrives at a creamy consistency?


January 23 at 2:33 am

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