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Chickpea Curry


  • 1 cup dry chickpeas, soaked overnight and pressure cooked
  • 3 medium-sized tomatoes, chopped
  • 1″ pc ginger, chopped (can be substituted with ginger paste)
  • 3-4 cloves of garlic, peeled and chopped (can be substituted with garlic paste)
  • ½ tsp red chilli flakes or green chilli, to taste
  • 1 tsp lemon juice
  • ½ a medium-sized onion, chopped
  • ½ tsp cumin (jeera) powder
  • ¼ tsp turmeric (haldi) powder
  • ⅛ tsp asafoetida (hing)
  • 1 tsp chana masala powder, or to taste
  • ½ tsp unrefined salt, or to taste
  • 1½ cups water


In a blender, take the tomatoes, ginger, garlic, chilli, lemon juice and ¼ cup cooked chickpeas. Blend to a paste and keep aside. In a pressure cooker, add the chopped onion. Cook until translucent. Add cumin powder, turmeric powder, asafoetida and chana masala.  Mix well.

Add the tomato puree and cook on medium-low heat, partially covered, stirring occasionally, until the paste thickens. Add salt and the remaining beans and 1 to 1½ cups water, depending on your preference for thick or thin curry. Pressure cook for 2 whistles, or cook covered until chickpeas can be easily mashed. Allow the pressure cooker to release pressure by itself (5 minutes). Adjust salt. Add more chana masala and chilli flakes according to taste. Mix well.

Serve hot with tikkis or rotis.

Important note: For tikki chhole, we need chopped onions, chopped tomatoes, chopped chillies, chopped fresh coriander, tamarind & date chutney, mint & coriander chutney and thin peanut curd. These items will be used as condiments.

Serves 4


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