This delicious Chana Masala recipe is so very tasty that you’d never believe it is super easy to make!
Healthy, tasty and easy, this chickpea curry is sure to become a family favourite!
Thanks to Nila’s Kitchen for the recipe and for teaching us how to make it.
We enjoyed making it almost as much as we enjoyed eating it!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 400 grammes tinned chickpeas
- 1 tin chopped tomatoes
- 3 fresh tomatoes
- 1 teaspoon tomato puree
- 2 medium onions
- 1 teaspoon garlic, chilli and ginger mix
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons cumin powder
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 1 tablespoon sunflower oil
- chopped coriander
Ingredients
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Instructions
- Blend all the tomatoes.
- Finely chop the onions.
- Heat the oil in the pan until hot. Add the cumin seeds and watch them pop and fizzle for around 20 seconds.
- Add the chopped onions and fry until slightly browned.
- Add the blended tomato mix and stir fry for around 5 minutes. When the oil starts to separate from the onion/tomato mixture, add salt, ground coriander, garam masala, turmeric and chilli powder.
- Add the drained chickpeas. Stir it all up and add a small glass of water to the pot. Bring to a fierce boil, then turn down to a simmer with the lid partially on.
- After 10 minutes of simmering, add some freshly chopped coriander. Keep it simmering for around 5 minutes more, then turn the heat off.