Chana masala (chickpea curry)
Chana masala is an Indian chickpea curry. This recipe is made using mostly ingredients you can find in your cupboard so it’s perfect for those mid-week dinners when you’re looking for meal inspiration.
Chana masala can be served as a side dish, or as a main with some wholegrain rice. You can make it as spicy as you like by adding cayenne pepper.
Find our Chana Masala method and ingredients below. We hope you enjoy!
Ingredients
- 1 tbsp olive oil
- 2 onions
- 5 garlic cloves (1 tbsp frozen chopped)
- 1 tbsp frozen chopped ginger
- 3 green chillies, deseeded
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 3 tomatoes, diced
- 2 cans chickpeas
- ½ lemon, juiced
- ½ tsp cayenne pepper (optional)
Method
- Heat oil in a large pan over medium heat. Add onion and saute for about 3 minutes.
- Add the chilli, garlic, ginger, garam masala, coriander, cumin and turmeric and stir for 2-3 minutes. Add a splash of water if needed to stop the spices from sticking to the pan.
- Add the tomatoes and their juices, alongside 50-100ml water. Heat the tomatoes for about 5 minutes, crushing them with the back of a spoon.
- Add chickpeas and a further 400ml water. Leave to simmer covered for 20 minutes.
- Add lemon juice and cayenne pepper if using and stir.
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