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Vij's Black Chickpea Curry

A delicious, go-to chickpea curry recipe from one of my favourite Indian chefs. We make it almost weekly. Hearty, vegetarian and satisfying. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 1 cup dried black or regular chickpeas or 1-15ounce can
  • 1/2 cup ghee I use 1/4 cup butter and 1/4 cup canola oil
  • 1 1/2 tbsp cumin seeds not ground
  • 2 medium onions 1 pound, chopped
  • 2 tbsp finely chopped garlic about 6 large cloves
  • 1 large juicy tomato finely chopped (or about 1 cup of canned, diced tomatoes)
  • 1 large jalapeno pepper finely chopped
  • 1 tbsp garam masala
  • 1/2 tbsp mango powder I omitted this because I didn't have it on hand. Use it if you can find it, but it is delicious without it otherwise
  • 1 tsp turmeric
  • 1 tsp ground fenugreek seeds
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup water (if using canned chickpeas only)
  • 1/2 cup chopped cilantro
  • 1 cup dried black or regular chickpeas or 1-15ounce can
  • 1/2 cup ghee I use 1/4 cup butter and 1/4 cup canola oil
  • 1 1/2 tbsp cumin seeds not ground
  • 2 medium onions 1 pound, chopped
  • 2 tbsp finely chopped garlic about 6 large cloves
  • 1 large juicy tomato finely chopped (or about 1 cup of canned, diced tomatoes)
  • 1 large jalapeno pepper finely chopped
  • 1 tbsp garam masala
  • 1/2 tbsp mango powder I omitted this because I didn't have it on hand. Use it if you can find it, but it is delicious without it otherwise
  • 1 tsp turmeric
  • 1 tsp ground fenugreek seeds
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 cup water (if using canned chickpeas only)
  • 1/2 cup chopped cilantro

Instructions

  • If using dried chickpeas, rinse in a colander then soak overnight or with the 1 hour quick soak method outlined above. Place soaked, drained chickpeas in 9 cups of salted water. Bring to a boil then reduce to a simmer and cook for 1 hour. Reserve 1 cup of cooking liquid and drain.
  • Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Add onions and cook until golden brown, about 10 minutes. Add garlic and saute 2-3 minutes. Stir in tomatoes, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, salt and cayenne. Reduce heat to medium and cook until oil glistens on top (about 5-8 minutes). Stir in reseved chickpea water or 1 cup fresh water if using canned chickpeas.
  • Add boiled, drained chickpeas (or canned chickpeas, drained). Bring to a boil on medium-high heat, then reduce to low and simmer for 20 minutes or until thickened. Stir in cilantro.