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This vegan curried chickpeas recipe is typical of northern India. The chickpeas are cooked in a fragrant sauce made of black tea and numerous spices. It's a delicious meal typically served with bhatura (fried bread) but can also be served with basmati rice, naan bread, or rotis.
This recipe is completely vegan and gluten-free, making it perfect for people who are gluten intolerant and/or vegan. In addition, these curried chickpeas are rich in protein, potassium, sodium, fiber, vitamin c, calcium and complex carbohydrates. Moreover, it's a low-calorie yet satiating meal.
If you love Indian cuisine you should definitely also check out this vegan butter chicken or this spinach dal.
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Ingredients
To make this recipe you'll need the following ingredients.
- strong black tea
- cloves
- cardamom pods
- cinnamon stick
- canned chickpeas
- turmeric powder
- red chilli powder
- ground coriander
- lemon juice
- cumin seeds
- ginger-garlic paste
- fresh green chillies
- fresh coriander leaves / cilantro
See the recipe card at the bottom of this blog-post for the quantities.
Instructions
Here you have a visual step by step explanation of the recipe.
In a small saucepan, bring a cup of water to a boil. Then add the black tea and spices and simmer for a few minutes. Then strain the liquid to remove the spices.
Next, place the chickpeas in a large pot, add the tea and spices and bring to a boil.
In a small saucepan, heat the oil. Add the cumin seeds and fry for a few seconds, then add the ginger-garlic paste and chilli and cook for another handful of seconds.
Pour the oil over the chickpeas, mix well, and cook the chickpeas over medium-low heat until a thick sauce forms. Season with salt and pepper and serve.
Hint: If the sauce becomes too thick, add a dash of water.
Substitutions
This is a recipe with few ingredients, so I recommend that you follow it to the letter. The following ingredients are those that can be substituted.
- Coriander leaves - instead of coriander, you can use parsley.
- Green chillies - use chili powder or leave them out.
- Lemon juice - you could use lime juice
- Canned chickpeas - use dried chickpeas instead. Soak them in water overnight. The next day rinse and drain them and add them to a large pot of salted water. Add in 1 teaspoon of baking soda and allow them to cook gently over medium-low heat for 30 minutes. Do not overcook them or they will fall apart. You want them to still have a bite when you drain them. If you can also use an instant pot to cook the chickpeas.
Variations
This recipe is made in several ways with minor modifications, below are the most important ones:
- Yogurt - to make the chickpeas creamier and full of flavor add a touch of acidity, you can add 3-4 tablespoons of plant-based yogurt (unsweetened) just before serving them.
- Cream / full-fat coconut milk - to make the chickpeas creamy but avoiding adding acidity you can stir in 3-4 tablespoons of plant-based cream or coconut milk just before serving them. They'll taste delicious!
- Greens - if you want to add vegetables, I recommend adding a handful of greens (spinach or kale) when you stir the spices into the chickpeas. This way you'll add extra fiber to this chickpea curry recipe.
Equipment
You don't need anything special to make this recipe, just a large pot and a saucepan.
Storage
Any leftovers can be stored in the fridge for up to 4 days.
Alternatively, you can also set the curried chickpeas in an airtight container and store them in the freezer for 2-3 months. When you want to make them, let them thaw for 24 hours in the refrigerator before reheating them in a pan.
Top tip
Be sure to use a strong black tea to make this recipe extra delicious.
FAQ
Curried chickpeas are healthy, packed with nutrients and low in calories. So they are definitely good for you.
In case your chickpeas are undercooked you can boil them for a few minutes in water. To make them soften quickly you can add a pinch of baking soda into the water.
Chickpeas are high in fiber, protein, and healthy fats. Other benefits of chickpeas include helping control blood sugar and support gut and heart health.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Vegan Curried Chickpeas (Cholay Masala)
Ingredients
- 1 tea bag of breakfast tea use a strong robust black tea
- 2-3 cloves
- 5 cardamom pods
- 1 cinnamon stick
- 2 cans of chickpeas (800g)
- 2 teaspoons turmeric
- 1½ teaspoons red chilli powder
- 2 teaspoons ground coriander
- 3 tablespoons lemon juice
Tempering
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 tablespoon ginger-garlic paste
- 2-3 fresh green chillies
- 1 handful of coriander leaves
Instructions
- In a small saucepan, bring 250 ml of water to a boil. Then add the tea bag, cloves, cardamom and cinnamon and simmer for a few minutes or until the tea is strong. Then strain the liquid so that the tea bag and spices are removed.
- Place the chickpeas in a large pot, add the tea, spices and lemon juice and bring to a boil. Season with salt.
- In a small saucepan, heat the oil. Add the cumin seeds and fry for a few seconds, then add the ginger-garlic paste and chilli and cook for another handful of seconds. Pour the oil over the chickpeas, mix well, and cook the chickpeas over medium-low heat until a thick sauce forms**. Season with salt and pepper and serve.
Notes
Nutrition
Food safety
In the list below you have some health and safety tips you should be following while making this recipe.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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