Chickpea curry
Chana masala, the north Indian classic: chickpeas in a spiced tomato and onion sauce with a squeeze of lemon.
- 40 min10 prep · 30 cook
- EasyDifficulty
- 300 kcalper serving
Ingredients
- chickpeas, drained (400 g)2 cans
- Onions2
- garlic3 cloves
- Fresh ginger, grated1 tbsp
- crushed tomatoes (400 g)1 can
- Cumin seeds1 tsp
- Garam masala2 tsp
- Ground turmeric1 tsp
- Chilli powder½ tsp
- Lemon½
- Sunflower oil3 tbsp
- Fresh corianderto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oil and fry the cumin seeds for a few seconds until they sizzle.
- 2
Add the finely chopped onions and cook until deep golden.
- 3
Stir in the garlic, ginger, turmeric, chilli and half the garam masala for one minute.
- 4
Add the tomatoes and a pinch of salt and cook until the sauce thickens and the oil separates.
- 5
Add the chickpeas and a glass of water. Simmer, crushing a few chickpeas to thicken the sauce.
- 6
Stir in the rest of the garam masala and the lemon juice. Serve with coriander, rice or flatbread.
Tips and questions
- Can I make it creamier?
- Stir in 200 ml of coconut milk at the end, or mash a few chickpeas into the sauce to thicken it.
- Does it freeze well?
- Yes, up to 3 months. It also keeps 4 days in the fridge and the spices taste better the next day.
- What do I serve it with?
- Basmati rice or naan bread, with a spoonful of plain yoghurt to soften the heat.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
