• 1 c Cooked chickpeas
  • 2 lg Onions
  • 2 ea Dried red chilies
  • 1/4 lb Ginger
  • 3 ea Garlic cloves
  • 1/2 ts Mustard powder
  • 1 t Cumin
  • 1/2 ts Turmeric
  • 1/4 ts Cinnamon
  • 2 tb Vegetable oil
  • Salt, to taste
  • 1 md Tomato


Peel and cut onion. Cut ginger into small pieces.
Put these ingredients, along with garlic cloves,
mustard powder, and cumin powder in a blender. Blend
into a paste.

Cut tomato into small pieces.

Over a medium heat add oil to a pan. Saute the

When the spices become thick add cut tomato. Stir and
cook for 5 minutes.

Add cooked chickpeas. Turn over contents of pan. Add
2 tablespoons of water and salt. Add cinnamon powder
and turmeric powder. Stir the pan. Cook for 8 to 10

Serve hot or warm.

Anadi Naik in "Vegetarian Journal Reports" Posted by
Karen Mintzias

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Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
Chickpea Curry