Apple Curried Chickpeas

Chickpeas, apples, and raisins cooked with Indian spices – hardy, but also sweet.

Apple Curried Chickpeas

Cook Time 1 hr 20 mins
Total Time 2 hrs
Servings 1 (each preparation makes 5 cups)


Ingredients by volume:

  • 2 tbsp olive oil
  • 1 yellow onion
  • 30 oz canned chickpeas
  • 3 sweet apple (eg. gala, fuji)
  • 1 tsp curry powder
  • 1 tsp tumeric
  • 1 tsp garam masala
  • .125 tsp salt (optional)
  • 1.5 tbsp agave
  • .75 cup raisins

Ingredients by weight:

  • 30 g olive oil
  • 200 g yellow onion
  • 850 g canned chickpeas
  • 750 g sweet apple (eg. gala, fuji)
  • 2.1 g curry powder
  • 2 g tumeric
  • 2 g garam masala
  • .7 g salt (optional)
  • 31 g agave
  • 125 g raisins


  • Heat the olive oil in a large pot over low-medium heat while you dice the onion.
  • Add the onion and saute, stirring periodically, until all pieces are soft and at least some of them are golden brown - about 30-40 minutes. If some onions start to burn, call it done.
  • While the onion is cooking, drain the can(s) of chickpeas, then peel and dice the apples. Measure the curry powder, tumeric, garam masala, and salt into a small bowl.
  • When the onion is done, add the spice mixture. Stir constantly for about 2 minutes. The goal is to completely coat the onion, but not let it stick to the pan.
  • Add the agave, chickpeas, apple, and raisins, and stir until all of the new additions are a consistent color. Turn up the heat a notch, cover and stir occasionally, roughly every 10-15 minutes, until the raisins are bloated and the apples are very soft - about 35-40 minutes.