This simple Chana Masala is made of a rich, creamy, spiced tomato gravy combined with chickpeas and is perfect when served with fluffy basmati rice and naan bread. It is also completely vegan and gluten-free and surprisingly no hassle to make, pretty simple actually! It makes for the perfect prep-in-advance lunch or dinner and keeps really well in the freezer.
This chickpea curry really takes me back home and particularly to Indian weddings where it is normally served as an appetiser with aloo tikki (potato pancakes) and raita (mint yoghurt). I decided to make mine a lot more simple than my mum does – I don’t know if she’ll give the tinned chickpeas the seal of approval but hey, it’s the only way I’ll make it these days. Of course you can soak dried chickpeas overnight, but that is much more effort and this recipe is all about keeping it simple!
Questions about Chana Masala
What is chana masala?
Chana masala is an Indian chickpea curry. Chana means chickpeas and masala is the spice mixture it would typically be cooked in.
How to make chana masala?
To make chana masala, you will need tinned chickpeas, onion , garlic, cumin, garam masala, turmeric, tomato puree, water and coriander. The onions and garlic will first be browned before adding the spices, tomato puree and chickpeas. This will then be simmered with the water until the liquid has reduced. Just before serving stir in some fresh coriander and eat alongside basmati rice and naan bread or chapattis.
Can you freeze chickpea curry?
Chickpea curry can be frozen and keeps really well without any impact on flavour or texture when thawing and re-heating out fo the freezer.
Is chickpea curry vegan?
Chickpea curry is a vegan dish as is this recipe.
This Chana Masala is…
- Indian cuisine
- Made with chickpeas
More Recipes to Try…
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Chickpea Curry Recipe
- 1 can cooked chickpeas
- 2 tbsp rapeseed oil
- 1 onion diced
- 5 cloves garlic crushed
- 2 tbsp tomato puree
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 150 ml water
- Handful fresh coriander
- In a saucepan, fry the onion until brown, around 10 minutes on medium to high heat.
- Add the garlic and cook for a further 2-3 minutes.
- Add the spices and tomato puree with a dash of water and simmer for 5 minutes.
- Add the chickpeas and continue to simmer for another 10 minutes, add water if necessary to desired consistency.
- Add coriander and serve.
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