Chickpea curry

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Chickpea curry

Chickpea curry
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 857
  • Fat: 34 g
  • Saturated fat: 5 g
  • Unsaturated fat: 32 g
  • Trans fat: 0 g
  • Carbohydrates: 120 g
  • Sugar: 24 g
  • Sodium: 1787 mg
  • Fiber: 33 g
  • Protein: 32 g
  • Cholesterol: 0 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Chickpea curry or Chana Masala as it is known in India is absolutely fantastic. A great part of Indian cuisine is vegetarian and no other country with spicy cuisine , in my opinion , cooks better with vegetables and pulses. This dish showcases just how good Indian vegetarian dishes can be
  • Chickpeas ( dried) – 450 grams ( See note)
  • Bicarbonate of Soda – one tablespoon
  • Tomatoes – 6 medium ( chopped)
  • Onions- three medium ( finely sliced)
  • Vegetable oil - 5 tablespoons
  • Coriander seeds – 2 tablespoons
  • Cumin seeds – one teaspoon
  • Green Chillies – 3 chopped
  • Chilli powder -one teaspoon
  • Cinnamon – 25 mm stick (crumbled)
  • Black cardamom – one
  • Cloves – five
  • Garam masala – two teaspoons
  • Turmeric powder – one teaspoon
  • Salt – one teaspoon
  • Garlic/ Ginger paste = one tablespoon
  • Juice of one lemon
  1. Cover the chickpeas with water ( bicarbonate of soda mixed in ) in a bowl and soak overnight. The chickpeas must be submerged with at least three for four inches ( 75mm to 100mm) of water above them
  2. The next day, drain the water that beans have been soaking in. Place the chickpeas (which will have swollen) into a colander ) .Rinse under fresh water until all traces of the baking soda have been removed.
  3. Place the chickpea in a bowl with fresh water, just covering them
  4. Toast the coriander, cumin and black cardamom in a pan over low heat until they become aromatic. Take off the heat and allow to cool
  5. Place these in a spice grinder and grind into a powder
  6. Heat the oil in a skillet
  7. Add the onions and fry until they start to become translucent
  8. Add the garlic/ ginger paste and chillies. Stir for a minute
  9. Now add all the spices. Fry for two to three minutes
  10. Add the tomatoes. Mix with the onions and spices
  11. Allow simmering for 15 minutes
  12. Now add the chickpeas, lemon juice, and the water they have been lying in
  13. Turn down the heat and cook slowly until the chickpeas are soft
  14. Serve with white rice and rotis
* Can be replaced by two tins of cooked chickpeas

To make this dish more protein rich for use in a vegetarian diet 250g of paneer or other cheese can be added 5 minutes before the end of the cooking time

This recipe yields 4 portions

Keywords: Chickpea curry

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