Chickpea curry with cucumber

Prep 10 min
Total 20 min
Serves 4

The complex flavours of this delicious, protein-rich vegetarian dish is cooked with ginger, garlic and cayenne. A healthy meal that will warm you up and keep the cold weather colds at bay.



1 tbsp
small onion, chopped
1-in. piece
ginger, peeled and minced
garlic cloves, minced
796-mL can
diced tomatoes
540-mL can
chickpeas, drained and rinsed
1 tsp
1/8 tsp
1/2 cup
chopped cilantro
English cucumber, chopped, about 1 cup
1 tbsp
1/8 tsp


  • 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.


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

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.

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Photo credit: Chickpea curry recipe with cucumber. (Photo, Jim Norton.)

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