Chana masala
Chickpeas simmer in a thick onion-and-tomato sauce with ginger, garlic and warming spices, finished with lemon and fresh coriander. Canned chickpeas make this tangy curry practical in about 45 minutes.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer needed
Finely chop the onion, grate the ginger and garlic, and chop the fresh coriander. Drain and rinse the chickpeas. Measure the spices, keeping the cumin seeds and garam masala separate from the ground coriander, ground cumin, turmeric and chilli.
- No timer needed
Heat the oil in a deep frying pan over medium heat for about 1 minute, until shimmering but not smoking. Add the cumin seeds and stir for about 30 seconds, until sizzling and fragrant; do not let them blacken.
- 08:00
Add the onion and cook for about 8 minutes, stirring regularly, until softened and lightly golden at the edges. Reduce the heat slightly if it starts browning before it softens.
- 01:00
Add the ginger and garlic. Cook for 1 minute, stirring, until fragrant.
- 00:30
Add the ground coriander, ground cumin, turmeric and chilli. Stir continuously for 30 seconds, just until fragrant; do not let the spices scorch.
- 08:00
Immediately stir in the tomatoes and salt, scraping the base of the pan. Cook uncovered over medium heat for about 8 minutes, stirring frequently, until the tomatoes have thickened and a spoon drawn through the sauce leaves a brief trail.
- 12:00
Add the chickpeas and 200 ml water (about 3/4 cup plus 1 tbsp). Bring to a gentle simmer, then reduce the heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally. Mash about 2 tablespoons of chickpeas against the side of the pan and stir them into the sauce. The chickpeas should be hot throughout and coated in a thick sauce. If the sauce becomes too dry or begins to catch, add extra water a little at a time, up to 100 ml (about 1/3 cup plus 1 tbsp).
- 00:30
Stir in the garam masala and cook for 30 seconds. Remove from the heat, then stir in the lemon juice and most of the fresh coriander. Spoon into a serving bowl or individual dishes and scatter the remaining coriander over the top. Serve hot.
Chef tips
- Finely chop the onion so it softens within the stated cooking time; large pieces will take longer.
- If your canned tomatoes are in large pieces, crush them before adding them to the pan.
- Keep the chickpeas at a gentle simmer rather than a vigorous boil to prevent the sauce from drying out.
- The curry thickens as it stands. Loosen leftovers with a little water during reheating.
Equipment check
- 28 cm (11-inch) deep frying pan or sauté pan, approximately 3 litres (3 quarts) capacity
- Chopping board and knife
- Fine grater
- Colander
- Measuring jug and measuring spoons
- Wooden spoon or heatproof spatula
Nutrition per serving
- Calories370
- Protein15 g
- Carbs52 g
- Fat12 g
Tags
Behind the dish.
Overview
This chana masala makes four main-course portions to serve with rice or flatbread. Canned chickpeas simmer in a thick sauce of onion, tomatoes, ginger, garlic and spices. Lemon adds tang at the end, while garam masala and fresh coriander give the finished curry a fragrant lift.
Ingredient notes
Use three 400 g (14 oz) cans of chickpeas, yielding approximately 720 g (25 oz) after draining. Finely chopped onion softens quickly, and finely chopped canned tomatoes form a cohesive sauce. Briefly frying cumin seeds in oil releases their aroma; ground coriander, cumin, turmeric and chilli round out the sauce. Add garam masala near the end. Use pure ground red chilli rather than a chilli seasoning blend, and choose the lower quantity for milder heat.
The curry contains no dairy or wheat ingredients. If cooking for someone with coeliac disease, check canned ingredients and spice blends for gluten-containing additives and cross-contact risks, and serve with rice or a verified gluten-free accompaniment rather than wheat flatbread.
Serving and storage
Serve hot with basmati rice or flatbread. The sauce should cling to the chickpeas, with a little remaining to spoon over the accompaniment. Accompaniments are not included in the recipe quantities or nutrition estimate.
Refrigerate leftovers in shallow containers within 2 hours of cooking. Store covered at 4°C (40°F) or below for up to 3 days, or freeze for up to 3 months. Thaw frozen portions in the refrigerator. Reheat the portion needed with a splash of water, stirring until it reaches 74°C (165°F) throughout.
Nutrition is an approximate estimate per serving of curry only; canned chickpea brands and drained weights will affect the figures.
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