5 from 39 votes
Curried Chickpeas
Curried Chickpeas offer a hearty, spiced stew featuring chickpeas simmered in a tomato and silken tofu blend infused with curry and cinnamon. The tofu adds creaminess without overpowering the flavor, while the slow-simmered onions bring a slightly charred depth. This dish balances mild heat and warmth, suited for a comforting meal that can be enhanced by fresh cilantro and a squeeze of lime.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
to 6
Calories:
278 kcal
Course:
Lunch, Dinner
Cuisine:
Indian
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion diced
- 2 teaspoons curry powder or more to taste
- ½ teaspoon cinnamon
- 2 cups tomato sauce
- 4 garlic peeled, cloves
- 1-inch piece ginger peeled
- 2 chickpeas drained and rinsed, 15-ounce) canned
- 1 silken tofu soft, (12-ounce) box
- salt to taste
- black pepper to taste
- cilantro chopped for garnish (optional
- lime garnish (optional, wedges
Instructions
- Heat the oil in a large pan with a lid over medium heat.
- Add the onions and lower the heat to a medium-low. Cover with the lid and cook the onions until translucent, fragrant, and slightly charred. Mix occasionally to prevent burning.
- While the onions are cooking, to a blender, add the tomato sauce, garlic, ginger, and silken tofu. Blend for one minute. Set aside.
- Remove the lid from the pan and add the curry powder and cinnamon to the onions. Mix well and cook for 20 seconds.
- Add the tomato-tofu mixture and chickpeas to the pan. Turn the heat up to medium and bring to a light boil. Lower the heat to a simmer, cover with the lid, and cook for at least 20 minutes occasionally mixing to prevent it from sticking to the pan and burning. The longer it simmers, the more flavorful and softer the chickpeas get. Taste and add salt and pepper to taste.
- Serve and garnish with cilantro and a lime wedge if using.
Cup of Yum
Notes
- For richer flavor, sauté garlic and ginger before blending with tomatoes and tofu.
- You can omit oil by sautéing onions in vegetable broth instead.
- Enhance creaminess by adding coconut milk when blending or towards the end of simmering.
- Leftovers improve in flavor after resting overnight.
- Serve over rice or with pita or naan bread for a fuller meal.
Nutrition Information
Calories
278kcal
(14%)
Carbohydrates
41g
(14%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Sodium
1186mg
(49%)
Potassium
786mg
(17%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
711IU
(14%)
Vitamin C
14mg
(16%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 278
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1186mg | 49% |
| Potassium | 786mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.