Bean
Joan's on Third's Curried Chickpeas
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46 Reviews
Alex O.
September 21, 2022
Ehhh... Not sure why folks are so crazy about this recipe. Honestly, it tastes like chickpeas right out of a can with some cilantro and the barest hint of vaguely defined "curry" flavor. Maybe it's because the majority of food I cook is Indian, but this just seemed REALLY bland, and texturally kind've dry. Honestly, the difference between this recipe and just eating plain chickpeas from a can is pretty thin.
Linda M.
February 5, 2022
I LOVE this salad! We like it spicy, so I either double the onion & spices or just use 1 can of chickpeas. Excellent served warm over arugula!
PLNelson
March 20, 2020
Sounds delightful, am social distancing, have it all but lemon... going to try with some of Ottolenghi's Preserved Lemon diced in....jar in fridge :)
Laura415
March 21, 2020
That will be great! I'm always dipping into my preserved lemon "juice" It's salty and acid and adds great things to everything it touches. Just adjust the salt in the dish cos preserved lemons add plenty of salt.
Suzanne G.
November 8, 2019
First, I would roast the chick peas in olive oil. Then add the caramelized onions and spices as directed by the recipe after removing the roasted chickpeas from the oven. It would give a very nice crunchy bit to the salad!
Katherine
April 28, 2019
I am going to try this recipe. But I wonder why, with taking the time to caramelize onions, one would use canned chickpeas. I have fallen in love with my Instant Pot ever since I put my first bag of dried beans into it. With pressure cooking you have delicious, tender, evenly cooked beans every time. No or low salt or other additives are in them. They taste fresh and wonderful. I have shifted from beans are OK to beans as a main course. And I bet I will love this salad.
Rachel
September 19, 2018
Amazing!! So easy and delicious. I got stuck eating them hot out of the pan like a commenter down below. Addictive! I'll be making this many many times to come.
Wiesiebooluck
July 17, 2018
I love this recipe and turn to it often....Add some fresh sweet corn to the pan, and it is even more out of this world!
Kensi
July 10, 2018
I followed this recipe exactly and I found it to be quite tasty. Nice bright flavors...great for lunch. There is a fine line between charred and burnt onions and this one pushes it close to the edge of bitterness, but as long as they don't actually burn, flavors are great. Mine was not nearly as bright yellow as the pick...much more muddy in color, but tastes great.
Rhonda35
January 3, 2018
SO GOOD! Followed the recipe except: no cilantro bc none in the fridge - so I used 1 T each of parsley and mint - not a substitute in any way, yet delicious all the same. Loved this recipe. Served it over arugula. Added a bit of acid in the form of an extra 2T of lemon juice once off the heat.
msmely
June 18, 2017
Made it in the instant pot: fry an onion on sauté mode as in the instructions, add the spices. I used 1 tsp whole cumin (left whole) and 1 tsp coriander seed (pounded up) plus cayenne and turmeric. Used 3/4 a cup of dried chickpeas (about half the chickpeas overall suggested in the recipe but I wanted a more spice-forward dish) and cooked with 1.5-2 cups of stock for 40 minutes. Let pressure dissipate naturally and then drained. I wiped out the instant pot then threw the peas back in for a brief saute with leftover harissa marinade from some pork loin chops. Finished with the lemon juice, 2 tbsp olive oil, and more like 3-4 tablespoons of finely chopped cilantro. Served with the aforementioned harissa-marinated pork chops.
jamiesmithva
May 2, 2017
FINALLY made this recipe and was not disappointed! lovely flavors and a bit of heat. this one is going into regular rotation. many thanks!
V.
April 13, 2017
I made this this weekend ( substituted shallots for onion because it was what I had), and ate it with some naan bread. Yum!!
trixie
February 26, 2017
The header for this describes carmelized onions, but the recipe says cook til crisp. Carmelized onions, traditionally, aren't crisp -- they're very soft, but not mushy. Do you mean carmelized onions --which can take up to 45 minutes, or crispy onions, which take half the time?
Jenny
January 22, 2017
I liked it the first time I made it, but wanted more seasoning, onions & fresh cilantro. So I made it again, but substituted a sample from Penzey's, Turkish seasoning (salt, garlic, cumin, pepper, oregano, paprika, sumac, cayenne, cilantro) for the cumin & coriander, doubled the onions and cilantro, but used just one can of chickpeas...oh my delicious! My mostly meat eating husband said he could easily eat this every week. That's a good thing, because we're on week 4 of enjoying these curried chickpeas with no end in sight. They're really good on a salad, as a side with chicken curry, in a warmed flour tortilla, or my favorite, straight from the bowl! Thank you for a great recipe and wonderful inspiration 😋
Jennifer G.
January 5, 2017
Terrific recipe. Really great over mixed greens tossed with a bit of balsamic dressing and topped with a fried egg!
Tara
October 8, 2016
WOW! So delicious and super easy. I think they are good alone and of course in salads, will now be a staple in my household!
Kitspy
September 18, 2016
This is currently cooling while I eat spoonfuls directly from the pan. Delicious. I threw in a couple handfuls of raisins with the chickpeas.
Mother_of_plants
May 24, 2016
was out of cilantro so had to substitute parsley. it turned out a little dry, but I didn't follow the timing well; next time may add a cube of frozen vegetable stock. Delicious and not too spicy. Had it over pasta sprinkled with parmesan.
KendraMarie
April 25, 2016
This is my new favorite taco filling. These chickpeas, smashed avocado and crumbled queso fresco in a soft tortilla is perfection!
NotTooSweet
March 15, 2016
Made this just as recipe is written and found it really delicious. I cooked the onions a little too much so I had a little bit of bitterness from a few burned pieces. Happened when I tried to get them crispy. Next time, I'll just go for golden and not worry about crisping. I'll also double the number of onions - otherwise wouldn't change a thing. Tasted good when first made, but tasted really great the next day. Served them over fresh spinach with a squirt of lemon. Yum.
Sarah
March 14, 2016
What would be a way to do this without onions? I can't eat them, but this recipe looks delicious! Would you use garlic instead?
msmely
September 15, 2016
Head to your friendly neighborhood spice market and see if you can find yourself some asafoetida. This is a substitute for garlic/onions that many people who avoid them use. Add to hot oil with the rest of the spice powder. As a bonus, it's also an antiflatulent, and as such is frequently called for in bean dishes.
Stephanie H.
March 13, 2016
I was all out of canned chickpeas but this looked so good I cooked up a batch of dry just to make this! So simple but flavorful, spicy and delicious. It will be my work lunch this week paired some steamed sweet potato.
Samantha W.
March 7, 2016
Ali, you must get that Chinese Chicken Salad recipe. But, until then, this will do!
Laura415
March 4, 2016
From the picture it looks like you are adding microgreens or other raw salad vegetables. Is this chickpea mixture meant to be added to a green salad or eaten just by itself cold? I'd like to add julienne carrots, summer squash etc to bump up the vegetables in this dish.
Ali S.
March 6, 2016
Hi there, You can do either! I've eaten it on its own but also mixed with a million different things. The recipe is very adaptable to adaptation. Let me know how your versions go!
Kirsteen W.
February 17, 2016
This sounds delicious but I'm on my own. How long will it keep in the fridge for, please?
Amy S.
February 14, 2016
We love to go to Joan's on Third! I'll be making this for my husband's lunch box. We purchase the packaged Chinese Chicken Salad crunchies at Joan's to put on top of our homemade Chinese Chicken Salad. YUM!
Karma I.
January 11, 2016
This recipe is SO GOOD! Super quick and easy to make and great for a snack or light lunch. Easy, quick, delicious!
Courtney C.
January 11, 2016
This was great - easy to make and delicious. I subbed parsley for cilantro as suggested by Chris and it worked perfectly. I like it for lunch on top of mixed greens with an extra squeeze of lemon juice, a drizzle of olive oil and a few flakes of Maldon.
Courtney C.
January 8, 2016
This looks so good - but I'm not a fan of cilantro. Are there any other herbs that you would suggest? I'm thinking parsley, but I would like something a bit more vibrant. Thanks!
chris
January 9, 2016
I always sub Italian parsley for cilantro (most of my family think cilantro tastes like soap) and parsley maintains a very vibrant color. However, it would be fun to add curry leaves to this recipe, if you can find them.
Courtney C.
January 10, 2016
Thanks Chris! I will try the parsley - the curry leaves sound great, but I don't think I could find them around me.
Barb
September 14, 2016
I also hate cilantro, but I find basil works well in most applications. Parsley is also good.
Sarah J.
December 22, 2015
Would I gladly eat this every day for the rest of my life? Why yes, yes I would.
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