Get ready to spice up your life with these 18 mouth-watering and deliciously spicy Indian chickpea recipes! Chickpeas are a staple ingredient in many Indian dishes, and when combined with bold spices and aromatics, they can create truly unforgettable flavors. From classic curries to innovative twists on traditional recipes, we’ve got you covered with this collection of fiery and flavorful dishes.
In this article, we’ll take you on a culinary journey through the world of spicy Indian chickpea recipes, showcasing everything from comforting bowls of Chana Masala to bold and zesty Chickpea Tikka Masala. Whether you’re a seasoned spice lover or just looking to add some excitement to your meals, these recipes are sure to satisfy your cravings and leave you wanting more.
Chana Masala
A popular North Indian dish, Chana Masala is a flavorful and aromatic stew made with chickpeas cooked in a rich tomato-based sauce.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 1 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in the chickpeas, diced tomatoes, and water. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until the sauce has thickened and the flavors have melded together.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Chickpea Curry
This simple and flavorful chickpea curry recipe is a staple of Indian cuisine, perfect for a weeknight dinner or a quick lunch. With just a few ingredients and easy steps, you can enjoy this delicious and nutritious dish in no time.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add chickpeas and stir to combine. Cook for 2 minutes.
6. Pour in coconut milk and season with salt.
7. Simmer the curry for 10-15 minutes or until heated through.
8. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Chole Bhature
Chole Bhature is a popular Indian street food that consists of a spicy chickpea curry served with a deep-fried puffed flatbread, known as bhatura. This recipe combines the flavors of North India’s rich culinary tradition to bring you a delicious and filling meal.
Ingredients:
For Chole:
– 1 cup cooked chickpeas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
For Bhature:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil, for frying
Instructions:
1. Cook chickpeas and set aside.
2. Heat oil in a pan, add onions, garlic, cumin, coriander, garam masala, amchur, and salt. Cook until onions are golden brown.
3. Add cooked chickpeas to the pan and stir well.
4. For Bhature, mix flour, salt, and baking powder. Gradually add water and knead into a dough.
5. Roll out the dough into thin circles and fry in hot oil until puffed up and golden.
6. Serve Chole with Bhature and enjoy!
Cooking Time: 30-40 minutes
Chickpea Tikka Masala
This recipe takes the flavors of traditional Indian tikka masala and gives it a plant-based twist by using chickpeas instead of chicken. The result is a rich, creamy, and aromatic dish that’s perfect for vegetarians and vegans alike.
Ingredients:
– 1 can chickpeas (14 oz)
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– 1 tbsp tomato paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine chickpeas, yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Blend until smooth.
3. Heat the mixture in a saucepan over medium heat for 5-7 minutes, stirring occasionally.
4. Add diced tomatoes, vegetable broth, and tomato paste. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Spicy Chickpea Stew
This hearty and flavorful stew is perfect for a chilly evening or a comforting meal any time of the year. The combination of chickpeas, aromatic spices, and tender vegetables creates a deliciously spicy and satisfying dish.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium-sized onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat a large pot over medium heat.
2. Add the onions, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the chickpeas, diced tomatoes, cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Chickpea and Spinach Curry
This vibrant and flavorful curry is a perfect blend of Indian spices, creamy chickpeas, and nutritious spinach. Serve with basmati rice or naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add chickpeas, coconut milk, salt, and pepper; stir well.
5. Bring to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
6. Stir in fresh spinach leaves; cook until wilted, about 2-3 minutes.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro and serve.
Cooking Time: 20-22 minutes
Chana Dal Tadka
This popular North Indian dish is a flavorful and comforting combination of chana dal (split chickpeas) cooked in a savory tadka (tempering) with aromatics and spices.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 2 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight. Drain and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add the chopped onion and cook until lightly browned (5 minutes).
3. Add the minced garlic, ground cumin, coriander, turmeric powder, and salt. Cook for 1 minute, stirring constantly.
4. Add the soaked chana dal to the pan, along with 2 cups of fresh water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is tender.
5. Garnish with fresh cilantro leaves and serve hot over basmati rice or roti.
Cooking Time: 30-40 minutes
Chickpea Coconut Curry
This flavorful and nutritious curry is a perfect blend of Indian spices, creamy coconut milk, and tender chickpeas. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in coconut milk and bring to a simmer.
4. Add chickpeas and season with salt and pepper. Simmer for 10-15 minutes or until the flavors have melded together.
5. Garnish with cilantro leaves and serve.
Cooking Time: 20-25 minutes
Chickpea Biryani
This flavorful and nutritious Chickpea Biryani recipe is a twist on the traditional Indian dish, substituting chicken with chickpeas for a vegan-friendly option. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups basmati rice
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add the cooked chickpeas and stir to combine.
5. Add the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 20 minutes
Chickpea and Potato Curry
This hearty curry is a flavorful blend of chickpeas, potatoes, and aromatic spices. Perfect for a cozy night in or as a quick lunch option.
Ingredients:
• 1 can chickpeas (14 oz), drained and rinsed
• 2 large potatoes, peeled and diced
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can coconut milk (14 oz)
• 1 tsp ground cumin
• 1 tsp curry powder
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, bell pepper, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in cumin, curry powder, and salt. Cook for 1 minute.
4. Add chickpeas and coconut milk. Bring to a simmer and cook for 10-12 minutes or until the potatoes are tender.
5. Season with pepper and garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Chickpea Pulao
This simple and aromatic Chickpea Pulao recipe is a great option for a quick weeknight dinner or a weekend lunch. With the addition of chickpeas, this pilaf-style dish gets a boost of protein and fiber.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add cumin powder, turmeric powder, and salt. Cook for 1 minute.
4. Add chickpeas, rice, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
5. Garnish with cilantro leaves, if desired. Serve hot.
Cooking Time: 20-25 minutes
Chickpea Salad with Tamarind Dressing
This refreshing salad combines the creamy texture of chickpeas with the tangy sweetness of tamarind, perfect for a light and flavorful meal or as a side dish.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 2 tbsp tamarind paste
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 tbsp lemon juice (optional)
Instructions:
1. In a large bowl, combine chickpeas, red onion, cilantro, and garlic.
2. In a small bowl, whisk together tamarind paste, olive oil, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Taste and adjust seasoning as needed. If desired, add lemon juice and stir well.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Simply assemble and chill before serving.
Chickpea and Tomato Stew
This hearty stew combines the creamy texture of chickpeas with the sweetness of fresh tomatoes, perfect for a comforting meal on a chilly day.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for 1 minute.
4. Stir in the chickpeas, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Chickpea Korma
This creamy and aromatic Indian-inspired dish is a perfect blend of flavors, with the comforting warmth of cumin and coriander, the tanginess of yogurt, and the gentle heat of cayenne pepper. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup plain yogurt
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in cumin, coriander, and cayenne pepper; cook for 1 minute.
4. Add chickpeas, coconut milk, and yogurt; stir to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Chickpea and Eggplant Curry
A flavorful and nutritious curry that combines the creaminess of chickpeas with the richness of roasted eggplant.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the eggplant cubes for 30-40 minutes, or until tender.
2. In a large pan, sauté the onions and garlic until softened.
3. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in the chickpeas, roasted eggplant, and coconut milk. Season with salt and pepper to taste.
5. Simmer the curry for 10-15 minutes or until heated through.
6. Garnish with fresh cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Chickpea Stuffed Paratha
A flavorful twist on traditional parathas, this recipe combines the creamy goodness of chickpeas with the flaky texture of layered dough. Perfect as a snack or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 1/2 cup cooked chickpeas
+ 1 tablespoon lemon juice
+ 1 minced garlic clove
+ Salt, to taste
+ Chopped cilantro, for garnish (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add ghee or oil and lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into 6 equal portions.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of chickpea filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or square shape.
7. Seal the edges by pressing with your fingers.
8. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 12-15 minutes
Chickpea and Lentil Stew
A hearty and comforting stew that combines the creamy texture of chickpeas with the nutty flavor of lentils, perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (4 oz) crushed tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat 2 tbsp of oil over medium heat. Add onions and garlic; cook until softened, about 5 minutes.
2. Add bell pepper, lentils, chickpeas, cumin, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
3. Pour in broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Chickpea and Cauliflower Curry
This flavorful and nutritious curry recipe combines the creamy texture of chickpeas with the subtle sweetness of cauliflower, all wrapped up in a rich and aromatic sauce. Perfect for a quick and easy weeknight dinner!
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, curry powder, cumin, and turmeric; cook for 1 minute.
4. Add chickpeas, cauliflower, coconut milk, and broth; stir to combine.
5. Bring to a simmer and let cook for 15-20 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Summary
Discover the bold flavors of India with these 18 mouthwatering chickpea recipes! From classic dishes like Chana Masala and Chickpea Curry to innovative creations like Chickpea Tikka Masala and Chickpea Coconut Curry, this collection has something for every spice lover. With a mix of comforting stews, flavorful curries, and savory biryanis, you’ll be inspired to get cooking with these easy-to-make and deliciously spicy recipes.
