Traditional recipes

Spicy chickpea masala recipe

Spicy chickpea masala recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Chickpea curry

A very easy and healthy curry that is ready in a matter of minutes. Great for vegetarians or as a complement to a meat curry.

22 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 2 whole cloves
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chilli, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon grated root ginger
  • 200g chopped tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 teaspoon channa masala or garam masala
  • 2 (400g) tins chickpeas, drained
  • 1 handful chopped fresh coriander

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat the oil, cloves, mustard and cumin seeds in a medium saucepan. Once seeds start to pop fry onions, chilli, garlic and ginger for 2 minutes.
  2. Add the tomatoes, salt, ground coriander, ground cumin, turmeric and chana or garam masala. Mix well. Simmer on a low heat until the oil starts to separate from the tomato base, about 7 minutes.
  3. Now add the chickpeas and coat well in the tomato sauce. Cover and simmer on a low heat for a further 10 minutes. Once ready, sprinkle coriander and you are now ready to serve.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Really quick & easy & delicious. A big hit & will make again. I didn't have cloves but I had mixed spice which worked.-02 Mar 2016

This is the first time I have found a curry recipe that I would actually make again! My new go-to recipe!-07 Feb 2016

Chana Aloo or Chhole Aloo Masala (Spicy Chickpeas and Potato Curry)

A home cooked basic Indian meal is what a perfect Sunday looks like! Chana Aloo or Chhole Aloo Masala (Spicy Chickpeas and Potato Curry) makes for a go-to when comfort food cravings strike. Its spicy, moderately hot and full of flavors!

I know there’s nothing romantic about Chana Aloo. But if you want something mushy and sweet and regular Valentines Day kinds, I have this fantastic 15 minute chocolate pudding already dished out for you.

Honestly, Denver’s still sleeping and I plan to re-hit the sack as soon as I finish this post.

Wake up in a few hours and have chana aloo for lunch. At 4 PM. Because Sunday and curry. Pure comfort. Pure love. That’s my attempt at being cheesy. Major FAIL.

There are two ways to make this curry. The long way and the short way. If you already have a jar of Bhuna Masala lying around in your fridge then you choose to take the short cut. Hi-Five!

I always make a lot because I know I’m going to crave this for three days straight. Once with bhaturas, once with rice and once with parathas. It’s standard eating procedure when there’s chana aloo or chhole aloo in the house.

Now I’m just going to leave you with all the mushy stuff that you and your valentine have planned out, while I go snooze some more.

Chana Masala Recipe – Spicy Chickpeas Curry

Chana Masala is a Spicy Chickpeas Curry which is very popular in Indian subcontinent. This vegan and gluten-free curry is prepared with chickpeas aka kabuli chana, tamarind paste along with a whole bunch of spices. The spiced aroma of this tantalizing chana masala makes it hard to resist.

How to serve Chana Masala?

Chana Masala is a vegetarian dish. You can serve this gluten-free Chana Masala or chickpea curry as a side dish. It is indescribably spicy-hot and tasty that anyone would die for. This spiced hot & little bit tangy Chana Masala curry can be served with rice, naan or with Chapati.

Can I freeze Chana Masala?

Yes, this chana masala curry is completely freezable. You can freeze the leftovers in a freezer safe container for up to 2 months. Simply thaw it at room temperature before serving and then heat it up. To spruce up the flavors, add some garam masala and fresh coriander leaves to chana masala curry.

Can I use canned chickpeas for Chana Masala?

Yes, you can. If you are using canned chickpeas for this recipe, then simply omit the soaking and boiling part, rest of the recipe would be the same.

Some important tips for making chana masala:

This recipe makes a hot curry, so use more or less chili powder depending on your spice tolerance.

Amchoor powder is essential for this authentic chana masala recipe, so I would not recommend skipping it. However, if you don’t find amchoor powder, then use can squeeze some lemon juice.

Let’s learn to make Chana Masala - Spicy Chickpeas Curry in easy to understand quick steps.


Curry Paste

Coconut is used extensively in South Indian cooking and in deep Southern states, it is usually fresh coconut unlike in Telangana where dry coconut is used. Naturally one of the key ingredients in this curry paste is fresh coconut. Coconut, cashew and poppy seeds paste gives the curry a rich, thick base. The paste also has garam masala making it a spicy curry.

One-Pot Chickpea Tikka Masala

I’ve been patiently waiting to share this recipe with you guys and it’s been driving me nuts! I made it a few months ago, before we left California, but with Thanksgiving themed recipes on the agenda I had to put it off for a while.

Then I tested it a final time in my new kitchen and was reminded of just how good it is. The blend of spices is so warming and the coconut milk mixed with the fire roasted tomatoes hits your tastebuds in all the right places. On top of that, it’s super easy to throw together and only requires one pot and 30 minutes to make!

Now can you see why I’m so excited for you guys to try it?

If you’ve never cooked with garam masala before, it combines a unique blend of pepper, cloves, cinnamon, nutmeg, cardamom and cumin. A little sweet and a little savory all in one.

I tend to enjoy more of the savory spices so I used just enough garam masala so that you can taste it among the rest of the seasonings. A traditional recipe might use more masala but you can always taste test it and add more if you prefer.

I also like to add a hint of smoked paprika and cayenne for a little warmth and complexity. Again, feel free to customize it to your liking and use more or less!

Before we get to the recipe, I feel the need to warn you that the ingredient list looks a bit lengthy. However, assuming you have a well stocked spice rack, you should already have most of it in your pantry.

I like to serve this with brown basmati rice, fresh cilantro and warm whole grain naan for a filling meal that’s perfect winter. I hope it helps keep your bellies full and your bodies warm!

Chana Masala (Spicy Chickpeas)

Chole is a popular punjabi delicacy. Call it chole, kabuli channa or chickpeas, garbanzo beans . whatever you may call, this is one lip smacking dish which is enjoyed by everyone. You can have this along with bhature, naan, puri, rice or even bread! Usually chole is accompanied with bhature, a fried Indian bread and if you would like to have an easier way out to make bhature. just fry some tortillas for a couple of minutes in hot oil. The following recipe is completely oil free and very nutritious!

Chole is a popular punjabi delicacy. Call it chole, kabuli channa or chickpeas, garbanzo beans . whatever you may call, this is one lip smacking dish which is enjoyed by everyone. You can have this along with bhature, naan, puri, rice or even bread! Usually chole is accompanied with bhature, a fried Indian bread and if you would like to have an easier way out to make bhature. just fry some tortillas for a couple of minutes in hot oil. The following recipe is completely oil free and very nutritious!

Spicy Indian Chickpeas (Chana Masala)

The last time I made chana masala, the classic Indian chickpea curry, I made a version using my own homemade homemade chana masala powder. I like to make variations of my favorite dishes, so this time around I started from scratch, without a recipe. I think this is my best chana masala to date, absolutely flavorful and healthy besides. Serve with a grain, like mushroom pulao rice, for a very tasty and spicy meal.

Spicy Indian Chickpeas (Chana Masala)
Recipe by Lisa Turner
Cuisine: Indian
Published on July 2, 2007

Classic Indian hot and spicy chickpea curry simmered in a seasoned tomato and onion sauce

Preparation: 10 minutes
Cooking time: 30 minutes

  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 2 tablespoons ghee, butter or oil
  • 1 teaspoon brown mustard seeds
  • 2 teaspoons cumin seeds
  • 5 green or black cardamom pods
  • 2-inch piece cinnamon stick
  • 2 bay leaves
  • 1 onion, finely chopped
  • 1/2 to 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon ground turmeric
  • 2 to 4 fresh chilies, finely chopped
  • 1 clove garlic, minced or crushed
  • 1-inch fresh ginger, minced or grated
  • 2 medium tomatoes, diced
  • juice from 1 lemon (3 tablespoons)
  • 1 1/2 teaspoons sea salt
  • fresh cracked black pepper to taste
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon garam masala

Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/2 hours or until the chickpeas are buttersoft. Drain and set aside.

Add the onions and stir for 5 minutes or until they begin to brown. Now add the ground coriander, ground cumin, cayenne and turmeric and stir to coat the onions with the spices. Toss in the chilies, garlic and ginger, and continue to stir for 2 to 3 minutes.

Add the tomatoes and half of the lemon juice and simmer for 10 minutes or until the tomatoes are reduced. Add the chickpeas, salt, black pepper to taste, half of the fresh parsley, the remaining lemon juice, and the garam masala. Simmer gently for 10 minutes to blend the flavors, adding water if necessary. The chickpeas should be fairly dry.

Discard the bay leaves and cinnamon stick and stir in the remaining parsley. Serve hot.

Chickpeas Masala Chickpeas Masala is a delicious snack that is packed with the goodness of proteins and fiber! Now, Chickpeas Masala is redesigning the SNACKS as guilt-free! Chickpeas Masala While growing up, we had several snacks made with dry beans and whole beans, which were primarily deep fried. I fondly remember the Chana -Dal Namkeen and Mung Dal Namkeen from my childhood. These were sold deep fried and tossed with good amount of salt and spices. Anybody remembers Dal-Beeji? It is another snack mix made with Deep fried Whole Masoor (Whole Lentils) and Sev and very famous in my part of the world. As the time lapsed, the generations grew more aware of the saturated fats and cholesterol and these deep fried versions started taking back seat in most of the metropolitan cities. We saw a major rise in the opening of Health Stores that specialized in healthy and non deep fried snacks only. Most of the grains became available dry air puffed like pop corns. Popped millets and wheat berries became very popular. Lately, there has been a trend of oven roasted CHICKPEAS, everywhere…be it Instagram, or Pinterest, or Yummly, or Facebook and all over the food related social media. To do an oven roasted chickpeas post was on my mind for sometime. Honestly, I had planned to make Oven Roasted Chickpeas with Barbeque flavors. Then I changed my mind and made these chickpeas with the flavors that I am most comfortable with, and that of course is Indian Flavors of cumin, red chili, garam masala and more. Sounds appetizing? These have become the most aweosme snack that I have ever worked on so far, well next to my Kala Chaa Jor Garam , which is trending the Google since I have published it! 😀 Amit finished 1/3rd of these while cooling down. I had to warn him – No More!! Leave some for me to shoot. Sigh!! He had finished more till then!! I was left with very little to shoot with. But the flip side of which is – They taste so awesome, that you just can’t stop stuffing yourself up!! 😉 Moreover, this recipe is appearing at the right time, since we are moving closer to the festival season in India and holiday season in USA. Chickpeas Masala make a superb snack for you, just like that. These work as an awesome topper for your salads. Serve these for your game night crowd, an evening with friends over drinks. Pop these in mouth with some golden Brooke Bond Taj Mahal Chai . Or make a chaat out of these with some onions, Corinader leaves, lemon juice and Green chili. Here is how I made these super easy and delicious recipe. Ingredient Notes for Chickpea Curry Vegan Masala

Also known as garbanzo beans, you can use canned or fresh. If using fresh, make sure to soak and cook them first. You can find instructions on how to do this in my post, How to Cook Chickpeas.

Save time by using canned or feel free to use fresh Roma tomatoes. You’ll need to blanch them first to remove the skins before dicing.

This has a heat similar to a jalapeno, but a little hotter and a bright, fresh flavor. It blends well with the rest of the chickpea masala ingredients. If needed, a fresno chili or red jalapeno pepper would be a good substitute.

I make my own chana masala powder, but if you don't want to make it, you should be able to find the blend at a specialty spice market. Or, for a milder flavor, you can leave this out completely.

I make a homemade version of this spice too. The spices and flavors are fresher than those in a store bought chana masala spice blend. If you purchase it, you could always increase the amount of this spice. It just depends on how spicy you like your curry to taste.

Also spelled amchoor, this powder is made from dried, unripe mangoes. The flavor is acidic and sour. Most Indian grocers keep it in stock, or you can purchase it online.

If you're unable to find it, good substitutes for dry mango powder are lime or lemon juice.

Spicy chick-peas (chana masala or garbanzo beans)

I recommend doubling the quantities and freezing half. Please note that this recipe uses tinned (canned) chick-peas. If you use dried chick-peas you will need to soak them overnight and then boil and simmer them for up to 2 hours.

* Break up the tamarind and soak in the boiling water for 15 minutes. Rub the tamarind through a sieve discarding any stones and fibre.

* Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, garlic, ginger and chilli and fry for 5 minutes.

* Add the cumin, coriander, turmeric and salt and fry for 3-4 minutes. Add the tomatoes and tamarind pulp. Bring to the boil and simmer for 5 minutes.

* Add the chick-peas (garbanzo beans) and garam masala. Cover and simmer for about 45 minutes. Garnish with chopped chillies and onion.

* Serve with rice or naan bread

* If this dish is too hot for you add lemon juice to reduce its spiciness

Chana masala is a great part of any Indian meal!

I like to serve it with basmati rice, and if I&rsquom feeling fancy a side of garlic naan or homemade chapati.

It&rsquos best when garnished with lots of fresh chopped cilantro, and you can sprinkle on some minced white onion and/or fresh green chiles for a nice crunch.

I also highly recommend serving it with a side of vegan yogurt to cool down any warming tongues, but even better make some vegan raita!

This recipe makes the most flavorful and mouth watering authentic, restaurant-style chana masala and I really hope you guys try it out! I love that this recipe is accidentally vegan and gluten free. It makes it perfect for just about everyone!

If you make this restaurant style chana masala, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations!