Chana Masala Recipe (Chickpea Curry)

Rebeka Bergin Rebeka Bergin

  • A tasty but easy chickpea curry recipe
  • Vegan and vegetarian-friendly
  • High in fibre and effective for fat loss

Servings/Time

  • Servings: 1
  • Time: 35 minutes

Nutritional Value

  • Fat: 10g
  • Protein: 14g
  • Carbohydrates: 46g
  • Calories/serving: 303

Ingredients

  • 1/2 of a White Onion (Diced)
  • 1 Clove of Garlic (Minced or Chopped)
  • 1/2 teaspoon of Ginger (Minced or Grated)
  • 1 teaspoon of Coconut Oil
  • 1 tablespoon of Curry Powder
  • 100ml of Vegetable Stock
  • Salt and Pepper (to taste)
  • 1 Handful of Fresh Spinach
  • 200g of Canned Chopped Tomatoes
  • 200g of Canned Chickpeas (Drained and Rinsed)
Chana masala chickpea curry recipe

Recipe Instructions

Heat the Coconut Oil in a stainless steel skillet, then add the Onions, Ginger and Garlic and cook for 2 minutes on a medium-high heat. Add the Curry Powder and cook for another 2-3 minutes until the Onions are soft and starting to turn a little brown.

Add the Chopped Tomatoes, reduce the heat, and cook for another 3 minutes until the mixture has reduced. Season with Salt and Pepper to taste (but don’t overdo the salt).

Add the Vegetable Stock and bring to the boil, then reduce the heat once more and add the Chickpeas. Cover and cook for 15 minutes, stirring occasionally and adding a little more water if needed. Add the Spinach, and cook for another 2 minutes.

Note: as an alternative, you could use Canola Oil in the absence of Coconut Oil. Also, feel free to top off the recipe with a sprinkle of Coriander leaves!

About this Recipe

Chana Masala is an Indian curry recipe suitable for both vegans and vegetarians. The recipe calls for Chickpeas in the absence of meat, cooked in a delicious curry gravy with spices. “Chana” in Hindi means “Chickpeas”, and “Masala” means “mixture of spices”.

While this recipe uses Curry Powder, which includes all of the necessary spices for a standard spice mix, Chana Masala would ordinarily call for Cumin, Turmeric, Chilli, and Ground Coriander to be added separately so that we can tweak the taste to our liking.

But for convenience, we’ll use Curry Powder (although if you enjoy spicy food and also want to include sweet flavors such as Cinnamon and Cloves, you could stir in a tablespoon/teaspoon of Garam Masala 15 minutes before the curry is done cooking).

Garam Masala typically consists of Cumin, Coriander, Cardamon, Cinnamon, Black Pepper, Nutmeg, and Cloves. In Hindi and Punjabi, Garam Masala means “hot spice mix” in the sense of “heating the body”, since it quite literally warms you up! 🔥

Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.