Channa masala (Chickpea curry)

    20 min

    Fantastic Indian vegetarian curry recipe that I got from my mum. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favourite!

    77 people made this

    Serves: 4 

    • 2 tomatoes, diced
    • 1 onion, chopped
    • 1 (2.5cm) piece fresh root ginger, peeled and roughly chopped
    • 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

    Prep: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 frying pan over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. 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 & ratings
    Average global rating:

    Reviews in English (47)


    Very simple - very tasty  -  28 Mar 2013


    really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.  -  09 Jan 2010  (Review from Allrecipes US | Canada)


    Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing !  -  16 Mar 2011  (Review from Allrecipes US | Canada)