Black Chickpeas curry in a bowl with spoon

Black Chickpeas Curry

Black Chickpeas curry in a bowl with spoon

Black Chickpeas Curry

Recipe by SindhuCourse: Lunch, DinnerCuisine: IndianDifficulty: Medium


Total time




  • 1 cup Cooked Black Chickpeas

  • 1/2 Red Onion

  • 2 medium Roma Tomatoes

  • 1/4 cup Cilantro

  • 3 tbsp Cooking Oil

  • 1/2 tsp Garlic Paste

  • 1/2 tsp Ginger Paste

  • 1 tsp Cumin Seeds

  • 3 Cardamon Pods

  • 4 Cloves

  • 1 small Cinnamon Stick

  • 1 Bay Leaf

  • Salt

  • Red Chillies Powder/Paprika

  • Chole Masala (optional)

  • Garam Masala (optional)


  • Preparation
  • If canned Black Chickpeas cannot be found, soak 1/2 cup dry black chickpeas in 2 cups of water overnight.
  • Next day morning, drain water and cook soaked chickpeas in 3 cups of water for 30 mins or till chickpeas turn soft.
  • Keep cooked chickpeas aside. Do not drain cooked water, will use it in curry.
  • Process
  • In a large sauce pan, add oil. When oil is hot add cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaf and saute for a 5 secs.
  • Add finely chopped onion and fry till onions turn translucent. Add ginger, garlic paste and saute till raw smell of ginger and garlic is gone.
  • Blend Roma tomatoes to smooth paste and add to the sauce pan. Mix everything once and cook on medium flame till oil separates ( or till onion-tomato mixture becomes thick ).
  • Add in salt, red chillies powder, garam masala, chole masala and mix together. 
  • Add cooked chickpeas, chickpeas cooked water or 1 cup normal water and mix everything well. Check taste and add salt or chillies powder if needed.
  • Add 1/4 cup coconut cream if cannot handle spiciness.
  • Add finely chopped cilantro and simmer for 20 mins ( add 1/2 cup more water if needed ).
  • Serve with rice or naan!

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