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Spicy Stewed Chickpeas

This Little Goat went to India
  • This Little Goat went to India


4 servings


25 minutes

active time

10 minutes



2 Tbsp cooking oil (such as canola or vegetable oil)

1 medium yellow onion, diced

1 medium Serrano pepper, seeds removed and diced 

4 cloves garlic, minced 

1-inch knob fresh ginger, minced 

Kosher salt

1 Tbsp tomato paste 

1 1/4 tsp This Little Goat went to India

1/2 tsp ground turmeric 

1 (28-ounce) can diced or crushed tomatoes

2 (14-ounce) cans chickpeas, drained and rinsed

1/2 cup fresh cilantro leaves, roughly chopped

Cooked basmati rice and/or warm Naan bread, for serving (optional)



Add cooking oil to a large pot or dutch oven and heat over medium heat. Add in the onion, Serrano and ½ teaspoon kosher salt. Let cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Stir in the ginger and garlic and continue cooking until fragrant, about 1 minute more.

Stir in the tomato paste, India spice, turmeric and ½ teaspoon kosher salt. Cook for 1 minute more, stirring constantly, until the tomato paste is deep red in color and the vegetables are well coated and fragrant.

Add in the tomatoes and all of their juices and ¼ cup water. Increase the heat to medium-high and bring to a boil. Once boiling, add in the chickpeas and 1 teaspoon kosher salt. Reduce the heat to medium/medium-low and let simmer, stirring occasionally, allowing the mixture to thicken and the flavors to meld, about 10-15 minutes more. Season to taste with salt and additional India spice, as desired.

Remove from the heat and stir in the chopped cilantro. Serve warm, over cooked rice or alongside warm Naan bread for dipping.

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