Chickpea Curry (Chana Masala) is a vibrant, flavourful dish that has become a beloved staple in Indian cuisine. Packed with bold spices and tender chickpeas, this hearty curry is as nourishing as it is satisfying. With its rich, savory flavor profile, it’s the perfect dish for anyone looking to enjoy a hearty vegetarian meal that’s both comforting and full of character.
At the heart of Chana Masala are the chickpeas, also known as garbanzo beans, which are both a great source of plant-based protein and fiber. Their nutty and firm texture soak up the spices and sauce, making each bite deeply flavourful and satisfying. The curry starts with a base of onions, garlic, and ginger, which are sautéed until golden and aromatic. This combination creates the foundation for the complex flavours that follow.
The spices in this chickpea curry are what truly bring the dish to life. A blend of cumin, coriander, turmeric and garam masala adds a depth of flavor that’s both earthy and slightly tangy. Chili powder and cayenne pepper give the curry its signature heat, while tomatoes help balance out the spices with a touch of acidity and creaminess. The result is a rich, comforting sauce that envelops the chickpeas in bold, aromatic flavours.
How do I eat chickpea curry?
Traditionally, Chana Masala is served with warm basmati rice or naan bread, which help soak up the flavorful sauce. Fresh cilantro is often sprinkled on top for a burst of freshness and color, while a squeeze of lemon juice adds a bright, zesty finish that cuts through the richness of the curry. It’s a simple yet incredibly satisfying dish that’s perfect for both weeknight dinners and special occasions.
Fun fact!
Not only is Chana Masala delicious, but it’s also an incredibly healthy option. It’s naturally gluten-free, dairy-free, and vegan, making it a perfect meal for those with dietary restrictions or anyone looking to enjoy a wholesome, plant-based dish.
Chickpea Curry (Chana Masala)
Chana Masala is a rich, flavorful chickpea curry made with a blend of aromatic spices, tomatoes, and garlic. This hearty dish is both comforting and satisfying, perfect served with basmati rice or naan for a complete, plant-based meal.
Ingredients
Instructions
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Add a shallow amount of water to a pot (about 2-3 cups) and bring to a boil. Place whole tomatoes in the water, and cover with a lid. Reduce the heat to medium/med-high to steam for about 10 minutes.
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Once softened, transfer the tomatoes to a plate and rinse with cold water. peel the skin off the tomatoes and remove the stem in the middle then blend the tomatoes to get a tomato pure. Then dice a red onion and prepare the minced garlic.
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Place a pan/wok on medium heat, add in ghee and sauté the red onions for 2-3 minutes until softened.
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Add in 2 cardamom pods, a bay leaf, minced garlic, minced ginger, ground coriander, garam masala, paprika, chilli powder, curry powder, cumin and turmeric.
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Pour in the tomato purée and add salt & pepper. Stir well to combine. Cover with a lid and simmer on medium heat for about 10 minutes.
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Add in washed & drained chickpeas, then pour in water and simmer covered for about 20-30 minutes until chickpeas are tender.
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Once chickpeas are tender, remove the bay leaf and cardamom pods from the curry if that is your preference. Scoop some chickpeas into a spatula - using a fork, mash them into broken chunks and add them back to the curry. This step helps to thicken the curry using the natural starch in the chickpeas. Stir well to combine.
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Optionally, pour in heavy cream for a slightly creamier consistency and to also tame the spice. Garnish with fresh cilantro and a squeeze of lemon juice.
Tried excellent
I made this following the steps from Instagram and oh my gosh this is one my favorite dishes now. Ever since I had it earlier this week I cannot get the flavors out of my head.. so I’m making it again tonight. All the ingredients are pretty accessible and it’s quick and easy to put together once you’re done prepping.
i tried this, it was beautiful. shockingly quick to make, too. ty for this lovely recipe, this is now for sure one of my favourite indian dishes!
I’d seen this and a number of others on YT shorts. I made it this afternoon for lunch, and it is magnificent! Rather easy to prepare, also. I’ll definitely keep this as a regular in my roster.
LOVE this! Just made it this weekend for meal prep. Seriously, when I tasted this, for a second I forgot I actually made this and didn’t get it from our local Indian restaurant. Thanks for sharing!
I cook it every week in bulk and enjoy for good number of days. Diamond for students and busy people.
This chana masala turned out really flavorful! My family enjoyed it and I look forward to making it again. Thank you for the great recipe!
just GORGEOUS
love the taste!!
i shimmered the onions until they turned brown for more taste!!💗💗