Cook Book: Curried Chick Peas

From the kitchen of Chef Nita Brooks, try this recipe for savory curried chickpeas!

From the kitchen of Chef Donita Brooks, here is a quick and easy recipe for savory curried chickpeas! 


Curried Chickpeas


1 15.5oz can chickpeas

1 cup chopped onions

1 ½ cup chopped tomatoes

4 garlic cloves

2 Tablespoons curry powder

1 Tablespoon garam masala

2/3 cup chicken stock

Salt and pepper to taste

Olive oil




  1. Combine onion, tomato and garlic in a food processor or blender. Pulse until well blended.
  2. Heat 1 tablespoon of olive oil in a heavy bottomed saute pan. Add curry powder and garam masala, and cook for 5 minutes stirring frequently.
  3. Add tomato mixture and cook for 7 minutes, or until the mixture starts to dry out.
  4. Add chickpeas (don’t drain!) and chicken stock. Add salt and pepper to taste.
  5. Cook chickpeas for 25-35 minutes, stirring occasionally.
  6. Garnish with oregano and serve over rice.