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Chana masala New-recipe-icon

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 140
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 5
  • Protein 6
  • Fat 5
  • Fibre 5
  • Salt 0.1

Nutrition per serving

  • Calories 140
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 5
  • Protein 6
  • Fat 5
  • Fibre 5
  • Salt 0.1

Ingredients

  • 800g canned chickpeas or 720g jar giant chickpeas
  • 3 onions, quartered
  • 3 garlic cloves
  • 5cm piece of ginger
  • 2-3 green chillies, roughly chopped
  • 1½ tbsp ghee
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp chilli powder (Kashmiri if possible)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 ½ tsp amchoor powder (optional)
  • 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
  • 1 lemon, juiced
  • ½ small pack coriander leaves, to serve

Tip

Add even more flavour
Add 6-8 fresh or dried curry leaves at the same time as the chilli for an extra flavour punch

Method

  1. Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

  2. Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.

  3. Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.