Easy Chickpea Curry
An easy chana masala-style chickpea curry simmered with onion, ginger, garlic, tomatoes and warm spices. A vegan, protein-rich pantry dinner ready in 35 minutes.
By Tasty Nest Recipes Editorial TeamPublished
35 min total About 6 cupsEasy
Photo: jules:stonesoup · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This chickpea curry is inspired by chana masala, a much-loved North Indian dish of chickpeas in a tangy, spiced tomato gravy. It is made almost entirely from pantry staples, so it is a lifesaver on busy nights.
Blooming the ground spices in oil with the onion, ginger and garlic is what builds the flavour. Serve with basmati rice, warm naan or flatbread and a spoonful of yogurt if you like.
Equipment you'll need
- Large deep skillet or saucepan
Tips for success
- Take your time browning the onion; it gives the curry its depth and slight sweetness.
- Add a splash of water if the spices start to stick.
- Like most curries, it tastes even better the next day.
Substitutions and variations
- Stir in a few handfuls of spinach at the end.
- Add 1/2 cup coconut milk for a creamier, milder curry.
- Use 1 tablespoon of curry powder in place of the individual ground spices.
Storage and reheating
To store: Refrigerate for up to 5 days. Freeze for up to 3 months.
To reheat: Reheat on the stove over medium heat with a splash of water until steaming, or in the microwave, stirring halfway.
Recipe
Easy Chickpea Curry
An easy chana masala-style chickpea curry simmered with onion, ginger, garlic, tomatoes and warm spices. A vegan, protein-rich pantry dinner ready in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- About 6 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Toast the cumin
Heat the oil in the pan over medium heat and add the cumin seeds, if using, for 30 seconds until they sizzle.
Step 2: Cook the onion
Add the onion and cook, stirring often, for 8 to 10 minutes until soft and golden.
Step 3: Add aromatics and spices
Stir in the ginger, garlic and chilli for 1 minute, then add the coriander, cumin, garam masala, turmeric and chilli powder and stir for 30 seconds.
Step 4: Simmer
Add the tomatoes and cook for 5 minutes until thickened. Add the chickpeas, water and salt and simmer for 10 to 12 minutes, mashing a few chickpeas against the pan to thicken the sauce.
Step 5: Finish
Stir in the lemon juice, taste for salt, and scatter with cilantro. Serve with rice or naan.
Cuisine: Indian-inspired · Course: Dinner
Estimated nutrition per serving
- Calories
- 320
- Protein
- 13 g
- Fat
- 10 g
- Carbs
- 45 g
- Fibre
- 12 g
- Sugars
- 9 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/chickpea-curry
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