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chickpea curry in a black bowl on a dark background with a grey cloth.

Chana Masala

Chana masala - this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 people
Author Domestic Gothess

Ingredients

  • 2 Tbsp oil
  • 1 large brown onion peeled and finely chopped
  • 4 cloves garlic peeled and crushed
  • 1 Tbsp grated ginger (either fresh or from a jar)
  • 2 cloves
  • 2 cardamom pods bruised
  • 1 stick cinnamon
  • 1 bay leaf
  • 2 green chillies deseeded and finely chopped (optional)
  • 1 ½ tsp ground coriander
  • 1 ½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • ½ tsp amchoor (or a squeeze of lemon juice at the end)*
  • ¼ tsp black pepper
  • 1 tsp dried fenugreek leaves (optional)
  • 1 400 g (14 oz) tin of chopped tomatoes
  • 2 400 g (14 oz) tins chickpeas drained and rinsed
  • salt to taste

Instructions

  1. Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.

  2. Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.

  3. Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.

  4. Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.

  5. Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.

  6. Leftovers will keep in the fridge for 3 days.

Recipe Notes

*Amchoor powder is a sour, tangy, fruity spice made from dried green unripe mangoes. It can be found in Indian supermarkets and online. If you don't have any then a squeeze of lemon juice added after the curry has finished cooking is a decent substitute.