Indian Chickpea Curry (Chana Masala)


One of my all-time favourites, Chana Masala is what I want for dinner! A bowl of tender chickpeas swimming in thick, savoury gravy, spiked with spice and wonderful aromatics. Each mouthful warms you to your core. This protein-packed meal is delicious, easy to make and very healthy!

This is a very common dish in Indian cuisine and can be found mostly in the Northern regions of India and Pakistan. While Chana Masala is usually eaten as a snack and is sold primarily by street vendors, it is quite filling and could easily be made into a full meal. Chana Masala directly translates to “spice-mix small-chickpeas.”

This recipe is best made in big batches and portioned out for super quick meals during your busy week. Serve the Chana Masala with Jasmine rice, mango chutney and some naan bread for a perfect Indian meal at home.


Serves  8

1 tbsp grapeseed oil

2 yellow onions, small dice

1 tsp mustard seeds

½ tsp fenugreek leaves

2 tsp brown sugar

1 tsp fresh ginger, minced

2 garlic cloves, minced

2 tsp ground cayenne pepper

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

½ tsp garam masala

1 cup canned diced tomatoes

1 cup vegetable stock

2 cans chickpeas, rinsed and drained

Fresh coriander for garnish

Salt & pepper to taste



Heat oil in a large skillet over high heat, add onions and fry until golden.

Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes.

Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened.

Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander.

Serve hot with rice, naan bread and mango chutney.