Indian-Spiced Chickpeas –

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‘I’ve got 15 minutes and I’ve got 3 things to make. Get out, get out, GET OUT!’

Those were actual words spoken to my children, by me, as I was trying to put together dinner this past week… last minute… again.

So, the 15 minutes ended up being 30 minutes, but STILL! I made homemade lentils, jasmine rice, and spiced chickpeas rounded out with frozen samosas and store bought flatbread and hummus. All in 30 minutes!

These chickpeas are a super quick and easy, yet really flavorful side. Its my go-to when I’m craving Indian takeout, but am trying not to buy so much takeout. I usually make the hummus because that is super easy too, but you can only make so much magic happen in 30 minutes! This time I just bought the hummus. Whatever… Half-Scratch for the win!


Tbsp olive oil

1 medium onion, chopped

2 cloves garlic

1 tsp ground turmeric

½ t cinnamon

½ t ground cumin

¼  tsp ground cloves

pinch cayenne

½  tsp sea salt

1 Tbsp brown sugar

1- 15 oz can chickpeas, drained and rinsed

2 cup broth

2 med/large carrots, chopped

1 tsp grated fresh ginger

2 Tbsp tomato paste


-Heat oil in medium saucepan over medium heat. Sauté onion 3-4 minutes, or until translucent and starting to soften.

-Add garlic, turmeric, cumin, cinnamon, ground cloves, cayenne, sugar and salt. Cook for 1 minute more or until fragrant.

-Stir in chickpeas, 2 cups of broth, carrots, ginger and tomato paste. 

-Bring to a boil, then lower heat and cook till carrots are tender, about 15-20 minutes. Put cover on if liquid is evaporating too quickly.

-When carrots are easily pierced with a knife, taste to adjust seasonings, and serve.