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Chickpea Curry

Closely adapted from Meeru Dhalwala and Vikram Vij. If you are balking at the amount of oil, consider that this dish is otherwise fat free.

Course Entree
Cuisine Curry, Indian


  • 1/3 cup vegetable oil (I use avocado)
  • 1 large onion, sliced
  • salt to taste
  • 2 T minced ginger
  • 1 T minced garlic
  • 2 T minced jalapeƱos
  • 2 t amchur powder
  • 1 T paprika
  • 1 t turmeric
  • 2 medium tomatoes, chopped
  • 1-2 cups water, to desired consistency
  • 3 15-oz cans chickpeas, drained and rinsed
  • 1 T dried fenugreek leaves


  1. Heat the oil in a large, heavy pot, such as a Dutch oven, over medium high heat. When it is hot, add the onions with a pinch of salt.

  2. Cook the onions, stirring occasionally. Splash a little (like 1-2 tablespoons) water into the pot if the onions start to scorch or stick. Cook for 10 minutes.

  3. Add the garlic, ginger and jalapeƱo pepper. Stir and cook for another minute.

  4. Add the amchur, paprika and turmeric. Stir for 1 minute. Add the tomatoes with another pinch of salt.

  5. Cook, stirring occasionally, for 5 minutes.

  6. Add the chickpeas with 1 cup of water. Stir and bring to a boil. If you want it saucier, to serve with rice, add up to 1 more cup of water.

  7. Simmer, stirring ocasionally, for 5 minutes.

  8. Mix in the fenugreek leaves and remove from heat. Taste for more salt. Let stand for 30 minutes, during which time the curry will thicken further.

  9. Serve (over rice if desired) with the Cucumber Salsa served on top of individual servings.