Chickpeas curry


by: Aarthi

This is a perfect sidedish that goes well with appam,roti or even rice...This is a simple dish to make...I used dried chickpeas and soaked it overnight and pressure cooked it,but if you are using canned chickpeas please drain it and rinse well..Then use it..I served it with nice fluffy appam...I hope you all will give this a try and let me know what you think..


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serves: 4

2 cups Chickpeas / Channa – soaked and pressure cooked with little salt

Onion-1 finely chopped

Tomatoes-3 chopped finely

1/2 cup Coconut-

tsp Chilli powder-2

Coriander powder / Malli podi-1 tblspn

Cumin seeds / Jeera-1tsp

tsp Mustard seeds / Kaduku-1

tsp Garam masala powder-1

Cilantro for garnishing

Salt to taste

Oil-1 tblspn

Nutrition Facts
Chickpeas curry

Servings Per Recipe: 4

Amount per Serving

Calories: 218

  • Total Fat: 7.7 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 56.7 mg
  • Total Carbs: 31.1 g
  •     Dietary Fiber: 9.4 g
  •     Sugars: 7.5 g
  • Protein: 9 g

how is this calculated?

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1.  Grind coconut with water to a smooth paste.

2.  In a kadai add oil and crackle in cumin and mustard seeds.

3.  Add in onions and cook till brown.Add in chilli powder and coriander powder.

4.  Add in tomatoes and cook till mushy.Add in cooked channa and mix well.

5.  Now pour in water and bring that to boil.Add in the coconut paste and mix well.

6.  Cover and simmer it till oil separates from this.

7.  Sprinkle in garam masala powder and mix well.Garnish with coriander leaves and mix well.

8.  Serve with rice/roti/dosa or appam.

Cooks' note:

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