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Bowls of Curried Chickpeas over rice with sliced Naan Bread.
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4.80 from 5 votes

Curried Chickpeas

Curried Chickpeas are another favorite side dish from our friend from India. They are loaded with Indian flavors. With rice it's a very filling dish!
Prep Time10 minutes
Cook Time8 hours
Soaking12 hours
Total Time20 hours 10 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Garbanzo Beans, Side, Side Dish
Servings: 4
Calories: 220kcal
Author: Emily Walker

Equipment

  • Crockpot Slow Cooker

Ingredients

  • 1 cup dry chickpeas (see recipe notes for using canned chickpeas)
  • 1/2 cube butter
  • 2 teaspoons cumin seeds
  • 1/2 onion diced
  • 8 cloves garlic finely chopped
  • 1/4 jalapeño finely chopped
  • 3 tomatoes (medium to large size)
  • 1 teaspoon salt or to taste
  • 1 teaspoon Indian Spice Blend or to taste

Instructions

  • Soak the chickpeas overnight, then drain excess water.
    Chickpeas and water in a bowls for making Curried Chickpeas.
  • Melt butter in a skillet over medium-high heat.
    Skillet with melted butter and a wooden spoon to make Curried Chickpeas.
  • Sauté the cumin seeds, onion, garlic, and jalapeño in the butter. Cook until onions are caramelized.
    Skillet with sautéed onions, garlic and spices to make Curried Chickpeas. Wooden spoon is on the side.
  • Blend the 3 tomatoes in a blender. Add tomato purée to the onions and garlic sauté.
    Blender with pureed tomatoes to make Curried Chickpeas.
  • Add chickpeas with 2 cups of water, salt, Indian Spice Blend, and the tomato garlic sauce in a crock pot.
    Slow cooker of uncooked Curried Chickpeas. Wooden spoon on the side.
  • Cook on low for about 8 hours. If the beans have not popped open and the sauce is not coming together you can move them to the stovetop and cook them at a soft bubbly boil until the sauce comes together. If lacking in flavor, add more salt and Indian spice.
    Close up of cooked Curried Chickpeas in a wooden spoon.
  • Serve chickpeas over rice and/or with Naan bread.
    Two bowls side by side of Curried Chickpeas. Garnished with cilantro and sliced Naan Bread.

Notes

If you are short on time, canned chickpeas can also be used. Skip step one of instructions. Drain the chickpeas and use in place of the dry beans in the crock pot.

Nutrition

Calories: 220kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 602mg | Potassium: 718mg | Fiber: 11g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 4mg