Curry Chickpea Stew

Mains, Vegetarian
chick peas, curry



  • 1 medium serrano pepper finely diced
  • 4 large garlic cloves, minced
  • 1 piece of fresh ginger – about 2 inches (peeled & grated)
  • 1 medium cooking onion (finely chopped)
  • 6 tablespoons canola oil
  • 2 tsps. ground coriander
  • 2 tsps. ground cumin
  • ½ tsp. ground turmeric
  • 1 – 28 ounce tin of crushed tomatoes with their juice
  • ¾ tsp. salt
  • 2 – 19 ounce tins of chickpeas, rinsed
  • 2 tsps. Garam masala
  • Fresh cilantro for garnish (if available)




  1. Mix the Serrano pepper, garlic and ginger together. Add onion and blend again.   If you want to have a smooth consistency, use a hand blender to puree.
  2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally until softened, 3 to 5 minute. Add coriander, cumin and turmeric and cook, stirring for 2 minutes.
  3. Add tomatoes and salt to the pan. Reduce heat to maintain a simmer and cook, stirring occasionally for 4 four minutes.
  4. Add chickpeas and garam masala, Reduce heat to a gentle simmer, cover and cook, stirring occasionally for a further 5 minutes.
  5. Serve topped with cilantro, if available.


Note – To make it a little interesting try adding a few peanuts, raisins, or shredded coconut