Chickpea Curry With Cucumber


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Chickpea Curry With Cucumber

(Photo: Jim Norton)

Chatelaine Triple Tested

This is a healthy, protein-rich vegetarian dish that will warm you up and keep the cold weather at bay.


  • 1 tbsp vegetable oil

  • 1 small onion, chopped

  • 1-in. piece ginger, peeled and minced

  • 2 garlic cloves, minced

  • 796-mL can diced tomatoes

  • 540-mL can chickpeas, drained and rinsed

  • 1 tsp garam masala

  • 1/8 tsp cayenne pepper

  • 1/2 cup chopped cilantro

  • 1/3 English cucumber, chopped, about 1 cup

  • 1 tbsp lemon juice

  • 1/8 tsp salt


  • Heat a large frying pan over medium. Add oil, then onion, ginger and garlic. Stir-fry just until onion is soft, about 3 min. Add tomatoes, chickpeas, garam masala and cayenne. Bring to a boil, then reduce heat to medium. Gently boil until flavours develop, about 5 min.

  • Stir in cilantro, cucumber, lemon juice and salt. Cook just until cucumber is hot, about 2 min. Serve with rice or naan.

Reader tested!

"This was well planned and easy to prepare. Once it's cooking you can leave it until the end. It was a hit in my house so I'll definitely make it again." - Ann Allen, Mississauga, Ont.

Nutrition (per serving)

Calories 217, Protein 8g, Carbohydrates 38g, Fat 5g, Fibre 7g, Sodium 623mg.

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