Chickpea Curry (Channa Masala)

Chickpea Curry (Channa Masala)


67 people made this

This traditional Indian channa masala features tinned chickpeas simmered with fresh tomatoes and diced onions. Seasoned with ginger, cumin, curry and coriander.


Serves: 4 

  • 2 tomatoes, diced
  • 1 onion, diced
  • 1 (2cm) piece fresh ginger, peeled and roughly diced
  • 1 tablespoon rice flour
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 (400g) tins chickpeas, rinsed and drained
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh coriander

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Combine the tomatoes, about half the onion, the ginger and rice flour in a blender; blend into a paste.
  2. Heat the oil and cumin seeds in a large frypan over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes.
  3. Stir the blended tomato mixture, chickpeas, curry powder and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the coriander to serve.

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Reviews (1)


Tasty.... I cooked it all in the frypan rather than blending first. .. has anyone tried this with coconut milk? - 09 Feb 2013

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