A bowl filled with chana masala - chickpea curry

Chana masala

Name: Chana masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 800g/1lb 12oz 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

Elena Silcock

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4 out of 5.74 ratingsRate

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Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.

Freezable

Gluten-free

Vegetarian

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Alternatives

Complete the dish

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Saag paneer

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Sali murghi

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Coriander & mint raita

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Ingredients

Nutrition

Units:

MetricUS

800g/1lb 12oz 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

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Nutrition: Per serving (8)

kcal140
fat5g

low
saturates2g
carbs15g
sugars5g
fibre5g
protein6g
salt0.1g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

Add even more flavour

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

Recipe from Good Food magazine, August 2017

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A star rating of 4 out of 5.74 ratings

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