Curried Chickpeas


Black beans, kidney beans, chickpeas (aka garbanzo beans), white beans, navy beans, cannellini beans recently some great northern beans…..




On Sunday I usually cook a new batch of beans because I go through them a ton during the week.  My favorite kind to make is chickpeas because from one batch I can make my delicious vegan cookies as well as these bad boys:



I LOVE spices so making curried chickpeas is a great way for me to feel sated and get protein.  I add them to salads, dinners, and sometimes, I’ll eat ‘em as a snack.


To prep the beans, pour them into a colander and sort through them (removing any shriveled, discolored, or funky looking ones) and rinse them with water for a few minutes. I am never exact when I measure the dried chickpeas out; I just eyeball it and then make sure to cover them with at least an inch of water. Heads up, they will expand a LOT once they start absorbing water.


On the left: dried garbanzo beans; on the right: after soaking overnight


Soak them overnight (ideally) or for at least 8 hours. If you don’t have that much time you can do a quick soak method (I’ve never done it) where you boil them for 2-3 minutes and then soak them for an hour while they expand.


Fill line
After soaking overnight, they basically doubled in size!


Once they’ve sufficiently soaked and started looking more like normal beans, boil your water- roughly 6 cups.  The longer you boil the chickpeas, the softer they become.  For making the curried chickpeas I like them a bit on the crunchier side, so I boil them for 20 minutes and then do a taste test.  If needed, I boil them for a bit longer, 5 minutes at the max.


Once your beans have reached your desired texture, drain them in a colander and assemble your spices. There are hundreds of variations on how to make a curry powder, so feel free to experiment with what’s in your cupboard! When it comes to spicing my food, I don’t measure exactly, but if I had to guesstimate I would say I used a ¼ tsp of all these guys: cumin, coriander, turmeric, black pepper, paprika, salt, and then 1 tbsp of nutritional yeast. You’ll also want to dice up some onion (1/4 cup total) and a garlic clove.


Letting them cool a bit before mixing them with the spices


Heat a skillet on medium and mix spices together in a small bowl. In a large Tupperware, toss half of the spice mixture with the chickpeas so they are coated a bit before you start cooking. The chickpeas will still be a bit wet/warm from boiling, but if you find that the mixture is not sticking well to them, add in a bit of olive oil.

Lightly oil the pan and sauté the garlic and onion for a minute. Toss in the chickpeas. Sprinkle the rest of the spice mixture on the chickpeas and mix around with a spatula to blend. Cover and roast the chickpeas for 5-8 minutes. I like to shake the pan a few times (while still covered) so I can keep the heat in and still mix it around.


Turn off the heat and let cool, then store your curried chickpeas in a Tupperware. Or, nosh on some right away 🙂

Curried Chickpeas


  • 1 ½ cup dried chickpeas
  • stick of kombu, snapped in half
  • 1 bay leaf
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp paprika
  • 1 tbsp nutritional yeast
  • ¼ c diced onion
  • 1 garlic clove, minced
  • some olive oil for sautéing

  1. Rinse and sort beans. Soak overnight or follow a quick soak method.
  2. Boil water and add soaked beans. Cook for 20-30 minutes and drain.
  3. Heat large skillet on medium and mix spices together in a small bowl.
  4. Lightly coat the pan with oil and sauté onion and garlic clove until the edges are brown. While they are sautéing, in a Tupperware, toss the drained chickpeas and half the spice mixture.
  5. Add chickpeas to the pan and stir around, then add the rest of the spice mixture.
  6. Stir and cover; let roast for 5-8 minutes.
  7. Remove from heat and let cool, then store curried chickpeas in a Tupperware.


Buen provecho!


Happy running,



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