Foodie Friday: Chickpea Curry
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 2 oz canola oil
  • 1 tsp cumin seed
  • 1 small yellow onion, thinly sliced
  • 1 clove garlic, minced
  • ½ T ginger, minced
  • ½ small green chili pepper, seeded and minced (this adds a lot of heat so omit it if you don't like things too spicy)
  • 2 T garam masala blend
  • 2 oz tomato liquid (from canned tomatoes)
  • 4-5 dried apricots, diced
  • ½ tsp Worcestershire sauce
  • 1 tsp brown sugar or ½ tsp white sugar
  • 3-4 whole tomatoes (from can), liquid removed and crushed (I used San Marzano)
  • 1 15 oz can of chickpeas, drained
  • 1 cup boiling water, plus more as needed to add to stew as it reduces and thickens
  • salt to taste
  1. Add oil to hot, deep saute pan
  2. Add cumin seeds to hot oil and cook about 30 seconds until they start to jump a bit in the pan
  3. Add sliced onions and stir constantly until nice and browned (about 10-15 minutes). You want them to have a rich color but not burn.
  4. Add the garlic, ginger and green chili pepper and cook for 15-30 seconds
  5. Add the garam masala blend and toss with the onion mixture for a few seconds before adding the 2 oz of tomato sauce from the canned tomatoes. Simmer for about 5 minutes.
  6. Add the apricot, worcestershire sauce, sugar and water (or tamarind paste mixed with 1 cup of hot water) and simmer, partially covered for about 20 minutes.
  7. Add chickpeas and additional water, as needed to loosen the sauce. Continue to simmer an additional 20-30 minutes, uncovered, adding water as needed. (You want a somewhat thickened sauce at the end).
  8. Season liberally with salt.
  9. Serve over basmati rice and enjoy!
Recipe by Jackie Ourman at