I wanted to cook a marinara sauce of some sort and a recipe I’d been making since 1979 from Craig Claiborne’s New New York Times Cookbook stuck in my mind.  It is an eggplant and tomatoes sauce that uses a cup or more of parsley giving it the most wonderful fresh taste.  But I wanted to include protein in the dish not eggplant  and decided chickpeas were a good option.

I guess I’m a bit stuck on curry at the moment since the last three meals I’ve cooked for book club all included curry in one way or another but so be it. I am using curry again to give the dish some depth and heat; plus to accentuate the tomato flavor an abundance of tomato paste. The result is a warming comfort food curried tomato-based chickpeas stew to enjoy during the cold snap we’re in the midst of.

If you make this dish, make any changes or additions or have a favorite chickpeas stew recipe you’d like to share, I would love to hear from you.

curried chickpea stew in blue bowl

Curried Tomato Chickpea Stew
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • 1 tbsp. Grape Seed Oil
  • 1 medium Onion chopped
  • 1 tbsp. Curry
  • 1 tsp. Cumin
  • 1 large or 2 medium size cloves of Garlic minced
  • 1 tbsp. dried Sweet Basil
  • a 26.46 oz. carton of chopped Tomatoes or 2½ cups canned chopped Tomatoes
  • 1½ cups cooked Chickpeas
  • 6 oz. can of Tomato Paste
  • 1 cup Water
  • 1 cup tightly packed Flat Leaf Parsley chopped
  1. If you are using dried chickpeas you will need to soak them overnight. The next day discard the liquid and place the soaked chickpeas in a saucepan. Cover with water about 2 inches above the chickpeas. Bring to a boil, skim off any foam and simmer for about 40 minutes until they are soft but not mushy. One cup of dried chickpeas makes about 3 cups of cooked chickpeas.
  2. In a heavy sauce pan or Dutch oven heat the grape seed oil, add the chopped onions and sauté until they are translusent about 4 minutes. Add the curry and cumin and mix well, then add the garlic and cook till fragrant about 1 minute. Add the tomato paste mix well.
  3. Stir in the chopped tomatoes, cooked chickpeas and water.
  4. Simmer for about 20 minutes. Add the chopped parsley and cook for another 5 to 10 minutes. Serve with rice.