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There are many different versions of this dish but today's recipe is the perfect blend of chickpeas cooked in a gravy made of tomatoes, onions, cilantro and Indian spices. I like to serve it over rice with fresh lemon wedges.
Recipe type: main
Cuisine: Indian
Serves: 2-4
  • 1 15-ounce box of cooked garbanzo beans
  • 1 tablespoon vegetable oil
  • 1 onion, cut into big pieces
  • 1½ inches of ginger, peeled and chopped
  • 1 teaspoonful cumin seeds
  • ½ typhoon turmeric
  • 2 teaspoonful. Coriander powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoonful Garam masala
  • 1 teaspoonful cumin powder
  • 1 cup of chopped tomatoes
  • ¼ teaspoon salt or more to taste
  • one tablespoon Chopped cilantro.
  • 1 Tablespoon fresh Lemon juice
  1. Put onions and ginger in a food processor and grind to a paste.
  2. In a medium saucepan, Heat the oil over medium heat.
  3. Add the cumin seeds .
  4. When they start spluttering add the onion and ginger paste.
  5. Stir the onion/ginger paste mixture and cook until the paste turns light brown. Don't let it burn.
  6. Add the turmeric , cumin powder, coriander powder, cayenne and salt. Keep on stirring for about 2 minutes until it is well blended. Add the salt and tomatoes and bring to a boil.
  7. Turn the heat down an let simmer for 10 minutes. Add garbanzo beans and cook for another 10 minutes stirring often.
  8. Add the Garam masala and cook for 2 minutes. Taste and adjust for salt.
  9. Season with the cilantro and lemon juice. Stir and serve over rice.
Recipe by Ordinary Vegan at