Chickpea Curry

Channa Masala

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Serves 4 as a side

  • 3 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste 
  • 120ml water
  • 2 green chillies, finely sliced
  • ½ tsp turmeric powder
  • ½ tsp cayenne pepper
  • 1 tsp ground coriander
  • 2 medium tomatoes, chopped
  • 400g tin of boiled chickpeas
  • 1 tsp salt
  • 1 tsp garam masala 
  • 2 tbsp chopped coriander leaves
Channa masala with coriander

How To Make Chickpea Curry

Over a medium heat, warm the oil in a large saucepan, tip in the onion, garlic and ginger paste, and gently sauté until the ingredients tan. Use a little of the water to stop the mixture sticking. Add the green chillies, turmeric, cayenne pepper, ground coriander and a little more of the water, stirring until the ingredients have created the beginnings of spice paste. Pop in the tomatoes and turn to a low heat, cook for about 8 minutes until the tomatoes and friends have mingled and formed a bubbling purée. Christen with some more of the water to keep the consistency from drying out. Now introduce the chickpeas and the rest of the water and stir well, making sure the chickpeas are wearing a spice coat. Cover and cook for 15 minutes, until the chickpeas have absorbed most of the sauce and the oil is glistening. Stir in the garam masala to this chickpea curry and flutter with coriander.

Serve with flatbread and a chutney of choice. This is divine with Kismet Korma

Try this and scores more recipes from my cookbook Urban Rajah's Curry Memoirs BUY IT NOW!!

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A hit with my daughter! Went well with the pumpkin curry.

By Kogie Govender on September 25, 2013

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Best news of the week! You might also like my Bayside Baingan.

By Urban Rajah on September 26, 2013

I made this dish and i really enjoyed it. Im a london girl but i eat like a desi and this dish ticks all the boxes.

By Tammy on November 15, 2013

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Urban Rajah
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