By Foodie Moodie • Jump to Recipe • Print Recipe

Chickpea Curry (Chana Masala)

⏱️ Prep: 10 min

🔥 Cook: 40 min

🕒 Total: 50 min

👨‍👩‍👧‍👦 Servings: 3-4

A flavorful and aromatic chickpea curry with a rich tomato base, infused with spices, ginger, garlic, and a touch of cream. Perfect for a comforting vegetarian meal.

💖 Why You’ll Love This Recipe

• ✅ Hearty and protein-rich vegetarian curry
• ✅ Balanced blend of spices with natural sweetness from tomatoes
• ✅ Creamy, thick texture without using heavy cream (optional for creaminess)
• ✅ Easy to make and perfect for meal prep

💡 Cooking Tips

• Blanch tomatoes before blending for a smooth puree.
• Mash some chickpeas to naturally thicken the curry.
• Adjust chili powder and paprika to control spice level.

🍴 Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Top with fresh cilantro, lemon juice, and red onion slices for extra freshness.

❄️ Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water if needed to maintain consistency.

🔄 Variations

• Replace chickpeas with black-eyed peas or kidney beans.
• Add spinach or kale for extra greens and nutrition.
• For a vegan version, skip the optional heavy cream or use coconut cream.

❓ FAQs

• Can I use canned tomatoes instead of fresh? Yes, use 1-1.5 cups of canned crushed tomatoes.
• How do I thicken the curry? Mash some chickpeas and return them to the curry; it naturally thickens the sauce.
• Can I freeze this curry? Yes, freeze in an airtight container for up to 2 months.

📝 Ingredients

• 2 large tomatoes (1.5-2 cup liquid)
• 2 tbsp Ghee
• 1 Red onion
• 2 cardamom pods
• 1 bay leaf
• 4 garlic cloves (minced)
• 2" ginger (grated)
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 1 tsp Red chili powder
• 1 tsp Paprika
• 1 tsp Curry powder
• 1/2 tsp Cumin
• 1/4 tsp Turmeric
• Salt & pepper (to taste)
• 1 can chickpeas
• 1 cup water
• 1/8 cup Heavy cream (optional)
• Cilantro (garnish)
• Lemon juice (garnish)
• Red onion slices (garnish)

👨‍🍳 Instructions

1. Boil 2-3 cups water in a pot. Place whole tomatoes, cover, and steam 10 min.
2. Peel tomatoes, remove stems, blend to puree. Dice red onion and prepare minced garlic.
3. Heat ghee in a pan over medium heat. Sauté onions 2-3 min until softened.
4. Add cardamom pods, bay leaf, garlic, ginger, coriander, garam masala, paprika, chili powder, curry powder, cumin, turmeric. Stir 1 min.
5. Add tomato puree, salt & pepper. Cover and simmer 10 min.
6. Add drained chickpeas and 1 cup water. Simmer 20-30 min until chickpeas are tender.
7. Remove bay leaf and cardamom pods if desired. Mash some chickpeas into chunks and return to curry for thickness. Stir well.
8. Optionally, stir in heavy cream for creaminess. Garnish with cilantro, lemon juice, and red onion slices.

📊 Nutrition (per serving)
Calories: ~280 | Protein: 12g | Carbs: 36g | Fat: 12g