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+ servings
indian chickpea curry topped with fresh coriander in marble bowl with wooden ladle
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Chana Masala

This simple and easy recipe for the infamous Indian curry, 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.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpeas, curry, gluten-free, vegan
Servings: 2 people
Calories: 174kcal
Author: Reena Sharma


  • 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.


Calories: 174kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg