Indian Fenugreek and Chickpea Curry with Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fragrant Indian curry combining chickpeas, fenugreek, and spices served over fluffy basmati rice for a hearty meal. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz) chickpeas, fenugreek leaves, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas
• 1 tbsp fenugreek leaves
• 1 medium onion
• 2 cloves garlic
• 1 tbsp grated ginger
• 2 medium tomato
• 1 tsp curry powder
• 1 cup basmati rice
• 2 tbsp oil

Instructions

1. Step 1: Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering but not smoking. Add 1 diced medium onion and sauté for 5 minutes until translucent and golden brown around the edges. Tip: Stir occasionally to prevent burning, but avoid stirring too early to allow the onion to caramelize.
2. Step 2: Add 2 minced cloves of garlic and 1 tbsp grated ginger to the skillet. Cook for 1-2 minutes until fragrant and golden, stirring constantly. Tip: Garlic can burn quickly—remove from heat if it starts to smell scorched.
3. Step 3: Dice 2 medium tomatoes into 1/2-inch cubes and add to the skillet. Cook for 5 minutes until softened and slightly collapsed, stirring occasionally. Tip: If the mixture sticks, add 1-2 tbsp water to loosen.
4. Step 4: Stir in 1 tsp curry powder, 1 tbsp fenugreek leaves, and 1 can (15 oz) chickpeas (drained and rinsed). Cook for 3-4 minutes until the spices release their aroma and the chickpeas are coated in the oil-tomato mixture. Tip: Use a wooden spoon to gently break up any clumps of chickpeas.
5. Step 5: Reduce heat to low, cover the skillet, and simmer for 15 minutes until the sauce thickens enough to coat the back of a spoon and the chickpeas are tender. Stir occasionally to prevent sticking.
6. Step 6: Meanwhile, cook 1 cup basmati rice in a pot of boiling salted water (use 2 cups water per cup rice) for 15 minutes. Drain, cover with a lid, and let rest for 10 minutes. Fluff with a fork before serving. Tip: Rice should be separate from the curry—serve in a bowl or on a plate to avoid sogginess.
7. Step 7: Serve the curry over the rice, garnished with additional fenugreek leaves if desired. The curry should have a rich, slightly nutty aroma and a slightly thick, saucy consistency. Tip: Adjust seasoning with salt or a squeeze of lime before serving.