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Quick and Easy Curried Indian Chickpeas

User Rating 4.5 Star Rating (7 Reviews)


Quick and Easy Curried Indian Chickpeas
This vegetarian and vegan recipe for Indian chickpea curry uses prepared and canned ingredients so you can whip it up in a hurry - it really is a very quick and easy recipe. Even though it uses canned ingredients, you add lots of spices to give it a real Indian flavor. Serve over rice or other whole grain if desired.

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  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1/2 cup vegetable broth
  • 2 15 1/2 ounce cans chickpeas (garbanzo beans), drained
  • 1 tsp curry powder
  • 1 tsp coriander powder or turmeric
  • 1 tsp cumin
  • 3 tbsp prepared chutney
  • 2 15 1/2 ounce cans diced tomatoes


Sautee the onion in olive oil until soft, about 3 to 5 minutes.

Add remaining ingredients and stir to combine well. Cover, and allow to cook for at least 5 minutes, stirring occasionally, until heated through.

 Like this Indian chickpea recipe? Here's a few more vegetarian and vegan Indian food recipes to try:

User Reviews

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 5 out of 5
, Guest Lisa

Made this recipe for a party tonight. Had to do my best not to eat it before the party. I did not have chutney, so I left it out. I took the recommendation of adding potatoes, yum!! I also had some leeks that were not going to last much longer so I used them. I also added a little cayene pepper to give it a little zip and a little salt. Sadly I don't think I'll be bringing home any leftovers.

5 out of 5 people found this helpful.

See all 7 reviews

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