Chickpea Curry / Chana Masala, a super easy weeknight curry

Introduction

Chickpea curry is a classic dish that satisfies both the palate and the soul. I absolutely adore this curry, mainly because it is so simple to make and packed with flavour. I also love that it’s a vegetarian dish that all the family will eat happily. The tomatoes and tamarind sauce add an exciting tangy edge to this dish. It is definitely a hearty healthy meal that you will all enjoy.

Chickpeas always make a wholesome nourishing meal. In addition, the speed in which you can have this chickpea masala ready to eat, is another reason to make this dish.

Why eat chickpea curry

Chickpea curry is a great alternative to meat-based curries, it still delivers lots of flavour and texture and it’s incredibly filling.

Tinned chickpeas are budget friendly and available from any supermarket, making this curry an excellent inexpensive curry to whip up.

Chana masala is easy to prepare, making it accessible to people with varying skill levels. With just a few simple ingredients and basic cooking techniques, you can whip up a delicious batch of curry in no time, making it a convenient option for busy weeknight dinners.

My chickpea curry

This chickpea curry recipe is a great vegetarian meal to make for the family. As we are entering a more health conscious phase, I am trying to cook less meat on a weekly basis. At times it is hard to find a vegetarian dish that everyone will eat happily. This chickpea curry is one of the few dishes that ticks all the boxes.

This chickpea masala is a super easy and quick recipe you can bash out easily for a weeknight dinner. It’s very economical to make, I use tinned chickpeas for a speedier cook. The tamarind sauce is the secret ingredient which compliments the the chickpeas beautifully and adds that slightly sweet and sour taste to the dish. The curry also freezes really well. Let it defrost in the fridge over night before eating. You can either warm it gently in a pan on the hob, add a splash of water if it looks too dry. Or warm it in the microwave.

Depending on what tomatoes you use, the curry may look a bit lighter in colour. This can happen if you throw in salad tomatoes. If you feel the curry does not have that rich depth of colour, add a heaped tablespoon of tomato puree at step 4. This will add to the tangy taste of the curry and also to the rich appetising colour. Ideally, vine tomatoes provide a richer colour to the dish.

You can decide how saucy you want the chickpea curry to be by adding less water at step 4. And letting the chickpeas simmer longer at step 5. This is a great curry to eat if you are hosting a desi breakfast. Cook this along with my Halwa , karak chai and serve with paratha. I can guarantee you, you will have very happy guests!

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for Chana Masala

Time 30 minutes

Feeds 4

• 2 tins of drained chickpeas (approximately 480 grams))
• 3 tablespoons of rapeseed oil (or olive oil)
• 1 red onion finely chopped (you can use a white onion instead)
• 1 tomato finely chopped
• 5 curry leaves
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of mustard seeds
• 1 teaspoon of finely chopped ginger
• 1 teaspoon of finely chopped garlic
• 1 teaspoon of salt
• 1 teaspoon of ground coriander powder
• 3/4 teaspoon of red chilli powder (to taste)
• 1/2 teaspoon of garam masala
• 1 tablespoon of tomato puree (optional)
• 120- 200ml of water (adjust depending to how saucy you like the masala)
• 1 tablespoon tamarind sauce

Method

1. Heat the oil in the pan, and brown the onions to a light brown on a medium heat.

2. Turn the heat to low and add the cumin seeds, mustard seeds, curry leaves, ground coriander, salt , chilli powder, garlic and ginger and stir through with the onions. Be careful that the garlic and ginger does not burn.

3. Add the tomatoes and stir through. Let it cook for 2 minutes or so.

4. Next add the drained chickpeas and water, stir through and cover the pan with the lid. Let the chickpeas simmer for 10 minutes, until the chickpeas are soft. Check the chickpeas aren’t sticking to the pan and stir at regular intervals during this time. If you feel the colour of the chickpeas looks too light, add a tablespoon of tomato puree and stir through.

5. If you want the chickpeas to be less saucy, leave the lid off the pan and cook for a few more minutes. You know the curry is ready when you see the oil separate from the chickpeas.

6. Finally add the tamarind sauce and garam masala and stir through. Finish with finely chopped coriander and serve with rice or roti/ chapati and enjoy.