Curry chickpeas (garbanzo beans)

4 servings
12 hours
20 min
This version, which we tried and suggest, is quite different and full of aromas of the Orient. Adding sweet Italian peppers and Indian spices, we prepared a dish that will make you have chickpeas more often on your table!
Adding Greek yogurt on the side of this dish is a must.




  • We put the chickpeas in a large bowl and cover them with water overnight (approximately 12hours). The volume of water in the bowl must be at least three times the volume of the chickpeas.

    We drain them and put them in a pot with the 1,5 lt of water and simmer for 1 hour and 20 minutes (medium heat). We then remove from the heat, drain them and leave aside.
  • We put the olive oil in a deep frying pan, on medium to high heat. Once hot we add the cumin. We stir for a few seconds and then we add the sweet peppers, the onion, we sprinkle with a bit of salt and sautee for 3 minutes, until soft.

    We add the garlic cloves, stir for half a minute and pour the cup of water.
    We add the carry, the coriander, the pepper and the paprika, stir and add the cooked and drained chickpeas.
  • We stir carefully (to avoid mashing the chickpeas) and continue to cook for another 8-10 minutes. The chickpeas are ready once they have absorbed all the water. Enjoy!

You may like



Rate this recipe:
Generate another secure code  = 

You may like

Recipe Curry samosas
Curry samosas
6 servings
20 min
Very Easy
Recipe Curry popcorns
Curry popcorns
4 servings
10 min
Very Easy
Recipe Roasted chickpeas with curry (Baked chickpeas)
Roasted chickpeas with curry (Baked chickpeas)
3 servings
20 min
Very Easy
4 / 5
Recipe Curry sadham/masala vegetable rice
Curry sadham/masala vegetable rice
2 servings
45 min
Very Easy
Recipe Curry chicken (kari ayam)
Curry chicken (kari ayam)
5 servings
55 min
Very Easy