Chana Masala: Spicy Chickpea Curry | Easy Chickpea Curry Recipe
Craving something hot and spicy? Say hello to chana masala, a spicy, easy chickpea curry recipe that will turn up the heat and keep you coming back for seconds!
Ingredients
- 4 tbsp / 60 ml Cooking Oil
- 1 tbsp / 7 g Ginger Chopped
- 1 tbsp / 8 g Garlic Chopped
- 1 tsp / 2 g Chili Flakes
- 2 medium-size Green Chili Chopped
- 1 medium-size Onion Sliced
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black Pepper
- 1 tsp / 2 g Red Chili Powder
- 1 tsp / 2 g Cumin Powder
- 1 tsp / 2 g Coriander Powder
- ½ tsp / 1 g Turmeric Powder
- ½ tsp / 1 ¼ g Garam Masala
- Water Little Amount for Sauteing
- 1 cup / 262 g Tomato Puree
- 4 cups / 656 g Chickpeas Boiled
- ½ cup / 118 ml Water Or As Needed
For Garnishing
- 2 tbsp Coriander Chopped
- Lemon Juice
Instructions
Saute Garlic, Ginger and Chilies
- Place a pan on the stove over medium heat.
- Pour 4 tbsp of cooking oil into the pan.
- Add 1 tbsp of chopped ginger and 1 tbsp of chopped garlic to the hot oil.
- Add 1 teaspoon of chili flakes and 2 medium-sized chopped green chilies.
- Saute the ingredients for 30 seconds.
Add Onions and Season
- Add 1 medium-sized sliced onion to the pan.
- Saute and cook the onion slices until they become translucent.
- Sprinkle 1 tsp of salt and ½ teaspoon of black pepper over the onions.
- Add 1 tsp of red chili powder, 1 tsp of cumin powder and 1 tsp of coriander powder to the mix.
- Sprinkle 1/2 tsp of turmeric powder and 1/2 tsp of garam masala over the spiced onions to balance out the flavour.
- Stir to blend and coat the onions with spices.
- Pour a small amount of water and stir again to prevent the spices from burning.
Add Tomato Puree and Chickpeas
- Pour 1 cup of tomato puree into the mix and stir to mix the puree with the onions and spices until thickened.
- Add 4 cups of boiled chickpeas to the pan and mix thoroughly with the puree.
Pour Water and Simmer
- Pour in ½ cup of water, or more if needed, to reach your desired consistency. Stir the mixture once again.
- Cover and cook the chickpeas on low heat for 10 minutes.
Garnish, Serve and Enjoy!
- Open the lid of the pan after 10 minutes and stir the dish.
- Sprinkle 2 tbsp of chopped coriander over the chickpeas.
- Squeeze a little bit of lemon juice on top, and your spicy chickpea curry is ready to be enjoyed with roti or paratha!