Punjabi Chickpeas Curry Recipe (Gluten Free, Vegan, Protein Rich Food)





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Published on Nov 11, 2015

Here is a flavourful, vegan, gluten free, protein rich Chickpeas Curry recipe which is not only healthy but tastes great too. Enjoy these chickpeas with coconut rice, roti or your favourite flatbread.

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Ingredients/ Method

1-2 cups of boiled chickpeas ( You can soak chickpeas overnight and then pressure cook them for 2-3 whistles or use canned ones)
3-4 tomatoes
1 onion, 3-4 garlic cloves and small piece of chopped ginger
Salt per taste - 1 tsp for this recipe
1 tsp red chilli pwd
1 tsp turmeric
1/2 tsp Mustard seeds
1 tsp cumin seeds
2 tbsp oil
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves- Kasoori methi
optional- coriander leaves/ cilantro for garnish or julienned ginger


Make paste out of onions, ginger and garlic as well as tomatoes.
Heat Oil in a pan.
Add cumin seeds, mustard seeds and let them sizzle for 30 secs.
Add onion paste, salt, turmeric and red chilli pwd and fry for 7-8 mins until onions reduce to a small amount of masala paste and turn 2 shades darker. You want to ensure that paste is no longer raw.
Add tomatoes. Cook for 3-4 mins.
Add chickpeas. Mix well.
Add 1 cup water. Bring water to boil and let everything simmer for 3-4 mins.
Add dried fenugreek leaves and garam masala and serve with roti or flatbread of your choice.



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