Chana MasalaSpiced Chickpea Curry
A North Indian-style chickpea curry with an onion-tomato masala, warm spices, lemon, and fresh coriander.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 400gChickpeas (cooked)
- 200gOnion (finely chopped)
- 250gTomato (finely chopped)
- 15gGarlic (minced)
- 15gFresh Ginger (minced)
- 12gChole Masala
- 3gTurmeric Powder
- 4gChili Powder
- 3gCumin Seeds
- 30mlVegetable Oil
- 8gSalt
- 20mlLemon Juice
- 15gFresh Coriander (chopped)
- 300mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat.
- 02
Add the cumin seeds and cook until they sizzle and smell fragrant.
- 03
Add the onion and cook until deeply golden, stirring often.
- 04
Stir in the garlic and fresh ginger, and cook until aromatic.
- 05
Add the tomato and cook until it breaks down into a thick masala.
- 06
Stir in the chole masala, turmeric powder, chili powder, and salt, and cook until the oil begins to separate from the masala.
- 07
Add the chickpeas and stir well so they are coated in the spiced base.
- 08
Pour in the water, bring to a gentle simmer, and cook until the curry thickens and the chickpeas absorb the flavor.
- 09
Lightly mash a small portion of the chickpeas against the side of the pot to thicken the gravy.
- 10
Turn off the heat and stir in the lemon juice.
- 11
Finish with the fresh coriander and serve hot.
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