Spiced Rajpura-Inspired Chickpea Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming chickpea curry infused with Indian spices and tomatoes, inspired by the vibrant flavors of Rajpura cuisine. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 40 minutes, pairs canned chickpeas, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant and crackling.
  2. Step 2: Add 1 medium finely chopped onion and cook for 5-6 minutes until golden brown and soft.
  3. Step 3: Stir in 3 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until aromatic.
  4. Step 4: Add 2 diced medium tomatoes, 1/2 tsp turmeric powder, 1 tsp ground coriander, 1 tsp garam masala, and 1/2 tsp red chili powder. Cook for 5 minutes until tomatoes break down and the oil starts to separate.
  5. Step 5: Add 2 cups drained chickpeas and 1 cup water. Stir well, bring to a simmer, cover, and cook for 15 minutes on low heat to allow flavors to meld.
  6. Step 6: Season with salt to taste, sprinkle 2 tbsp chopped fresh cilantro on top, and serve hot with rice or flatbread.

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