Chickpea Vindaloo

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Chickpea Vindaloo

I was flipping through my giant binder of recipes I've collected and drafted over the years and found a recipe for chickpea vindaloo that used to be one of my very favorite ways to enjoy chickpeas. Somehow or other, I haven't made it for at least a year but the cold temperatures here made this a perfect choice for dinner — hearty and filling, the buttery chickpeas are simmered with potatoes in a wonderful warming, spicy and fragrant broth with vindaloo seasonings. It was every bit as yummy as I remembered it. In the past, I have also replaced the potatoes with fried cubes of paneer cheese, if you want to try that instead.

On the menu with carrot rice.

Chickpea VindalooChickpea Vindaloo
Recipe by
Cuisine: Indian
Published on January 3, 2008

Hearty and nourishing chickpeas and potatoes simmered in a warming spicy and fragrant Vindaloo-style broth

Preparation: 10 minutes
Cooking time: 25 minutes

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  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1-inch piece fresh ginger, grated or minced
  • 2 cloves garlic, crushed or minced
  • 2 to 3 fresh red or green chilies, seeded and chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons turmeric
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 1 bay leaf
  • 1 teaspoon cayenne
  • 2 cups white mushrooms, sliced
  • 2 ripe tomatoes, seeded and finely chopped
  • 3 tablespoons red wine vinegar
  • 2 potatoes, diced
  • 2 tablespoons tomato paste
  • 2/3 cup plain yogurt
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper to taste
  • Rinse the chickpeas and soak overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain, reserving 2 cups of the cooking liquid, and set aside.

  • Wipe the saucepan clean and set over medium heat. Heat the oil, then add the onion and cook for 3 or 4 minutes or until the onion is softened. Add the ginger, garlic, chilies, ground spices, cinnamon stick, cardamom pods, and bay leaf. Stir for a couple of minutes to let the spices and cinnamon become fragrant.

  • Increase the heat to high and stir in the tomatoes and mushrooms. Cook for 3 to 4 minutes or until most of the mushroom liquid has evaporated. Stir in the vinegar.

  • Now add the cooked chickpeas, the potatoes, the tomato paste, yogurt, salt and pepper, and 1 1/4 cups of the reserved chickpea cooking liquid. Bring to a boil, reduce the heat to low, and simmer for 10 minutes or until the potatoes are tender. Add more of the reserved cooking liquid if necessary to achieve a stew-like consistency.

  • Discard the cinnamon, cardamom pods and bay leaf. Serve hot.

Makes 5 to 6 servings

Chickpea Vindaloo


indosungod said...

Lisa, the Chick Pea Vindaloo looks absolutely delectable. Have tried/tasted Chicken and Mutton Vindaloo but this Vegeterian version looks so much more appealing.

Dori said...

I too have a few binders of collected binder is recipes I want to try, another for recipes that need some work...and the other for recipes that I have tried and love. I already see quite a few recipes here I know I have to try :)

Anonymous said...

If you haven't tried this yet you don't know what you're missing ! Easy to make and soooo yummy. Thanks so much for sharing this recipe.

Anonymous said...

This has become a family favourite - thanks for the recipe.

Anonymous said...

I made this 3/24/2018 Saturday treat. Love it! It makes a lot of sauce so I made some rice to soak it up, delish. I did not use parsley, just quadrupled the cilantro which we like cooking 3/4 of it in with the stew and 1/4 for garnish. Very flavorful, and it's just right spicy without being super hot. Thank you for posting.