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Chana Masala

Indian Chickpea Curry | Chana Masala

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 392 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 red onion
  • 6 cloves garlic
  • 1 tbsp cumin seeds 6 grams
  • 1 inch piece fresh ginger 6 grams
  • 2 tsp dried cilantro 1.20 grams
  • 1 tsp ground cumin 2.5 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/4 tsp hot smoked Spanish paprika .65 grams
  • 1/4 tsp saffron threads .17 grams
  • 4 tomatoes
  • 2 1/2 cups canned chickpeas 400 grams (drained)
  • 1/4 tsp baking powder 1.50 grams
  • 2 cups cold water 475 ml
  • dash garam masala
  • dash black pepper
  • squeeze fresh lemon juice
  • hadful finely chopped cilantro
  • dash sea salt


  1. FInely dice 1 small red onion, roughly chop 6 cloves garlic, finely grate 4 tomatoes to end up with 1 cup tomato sauce (225 grams) and finely grate a 1-inch piece of fresh ginger to end up with 1 tbsp, to make the spice blend, add 2 tsp dried cilantro into a bowl, along with 1 tsp ground cumin, 1 tsp sweet smoked Spanish paprika, 1/4 tsp hot smoked Spanish paprika and 1/4 tsp saffron threads, mix together until well mixed

  2. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and 1 tbsp cumin seeds, mix together continuously, after 4 minutes and the onion is lightly sauteed, add in the chopped garlic and grated ginger, continue to mix, after 1 minute add in the spice blend, mix together and cook for 30 seconds, then add in the tomato sauce and simmer for a couple of minutes

  3. After simmering the tomato sauce for 3 to 4 minutes and it has thickened up, add in 2 1/2 cups of canned chickpeas (drained & rinsed), 1/4 tsp baking powder and season with sea salt, gently mix together until well mixed, then add in 2 cups cold water, mix together and raise the heat to a high heat

  4. Once it comes to a boil, place a lid on the pan and lower the heat to a medium heat, simmer for 20 to 25 minutes, then remove the lid from the pan, push down on a couple of the chickpeas to thicken up the mixture, turn off the heat, add in a dash of garam masala, some freshly cracked black pepper and a squeeze of fresh lemon juice, gently mix together

  5. Transfer into shallow bowls and sprinkle with finely chopped fresh cilantro, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Indian Chickpea Curry | Chana Masala
Amount Per Serving
Calories 392 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Sodium 1289mg56%
Potassium 942mg27%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 8g9%
Protein 14g28%
Calcium 196mg20%
Vitamin C 17mg21%
Vitamin A 1359IU27%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.