Chana Masala (Chickpea Curry)


The boy and I were having a stay-at-home-in-pyjamas day today and I though a hearty warming Chana Masala would mean we had a tasty dinner that would cook itself while we cuddled up on the sofa and watched a movie!

I love a chickpea curry. Its light and yet tasty and so quick to cook. Kai had his with a garlic Hasselback potato (he loves them!) and I with some homemade gluten free chapatties. Delicious!

Chana Masala (Chickpea Curry)

  • 2 tbs vegetable oil
  • 3 onions, diced
  • 1 red pepper, chopped
  • 1 courgette, diced
  • 2 inch piece ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • 200g tomatoes, chopped
  • 1 tbs cumin seeds
  • 4 cloves
  • 1 tbs garam masala
  • 1 tbs paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp salt,
  • 1/2 tsp turmeric
  • tsp sugar
  • 1 tbs tomato puree
  • 2 cans chickpeas,
  • 2 handfuls spinach
  • 1 large bunch fresh coriander, chopped (leaves and stems)
  • 200mls vegetable stock

To serve:

  • Plain yogurt
  1. Drain the chickpeas and soak for at least 10 minutes in a bowl of water with a teaspoon of bicarbonate of soda mixed in. Rinse and drain.
  2. Heat the oil in a large pan over medium heat. Add the cumin seeds and cloves and cook, stirring occasionally, until fragrant, (about 1 minute).
  3. Add the onion, sprinkle with salt and cook until softened
  4. Add the pepper, courgette, ginger, and garlic, and cook for another couple of minutes
  5. Add the rest of the spices and stir to coat the vegetables. Keep stirring and cook, until fragrant, (another minute or so).
  6. Add the tomatoes, the chickpeas, the puree, sugar and the stock. Stir to combine, and bring to a simmer.
  7. After 15 minutes add 2/3 the fresh coriander and the spinach. Stir to combine and continue to cook until the sauce has thickened slightly, stirring occasionally
  8. Serve with a spoon of plain yoghurt and the rest of the fresh coriander

One comment on “Chana Masala (Chickpea Curry)

  1. Pingback: Garlic Hasselback Potatoes | Tolu's Kitchen

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