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5 from 1 vote

Chana Masala

Hearty vegan chickpea curry
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 people


  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves chopped
  • 2 cm fresh ginger grated
  • 1 chilli finely chopped (leave seeds in if you like it hot!)
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tbsp ground coriander
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 500 g passata or 1 tin chopped tomatoes
  • Pinch of salt
  • 400 g can chickpeas
  • Handful coriander chopped
  • Black pepper
  • Juice of 1/2 lemon


  • Heat olive oil in pan, then add onions and cook for 10 minutes, until onions are soft
  • Add garlic, ginger, fresh chilli and cumin seeds, and cook for 2 minutes, stirring frequently
  • Add ground cumin, ground coriander, chilli powder, garam masala, turmeric and paprika and cook for 2 minutes, to release the flavour of the spices
  • Add the tomatoes to the pan, and scrape the sides and bottom of the pan to ensure all the flavour is incorporated. Bring to the boil
  • Drain the chickpeas and rinse well before adding to the pan. Stir well.
  • Reduce the heat, then simmer for 25 minutes with the lid on, stirring every 5 mins. If you feel the mixture is becoming too thick you can add some water at any point. We generally don't add water as we like the consistency this produces.
  • Season with salt and black pepper, adding the lemon juice and fresh coriander