Chickpea curry – chana masala

Serves four. Has a cook time of around thirty minutes.




Rich in Manganese, low in cholesterol. Wholesome + filling.


two cans chickpeas (in unsalted water preferably)   /   dice four large tomatoes   /   fine chop two large white onions   /   mince two tsp garlic   /   mince one tbsp ginger   /   fine slice two green chillies (deseeded, if preferred)   /   juice of two lemons   /   tbsp tomato purée   /   tsp of cumin   /   tsp ground coriander   /   half tsp turmeric   /   half tsp garam masala   /   sea salt to taste   /   tbsp coconut oil


+ Heat oil in a large frying or casserole pan.

+ Fry the onion until golden brown, then add the garlic, chilli and ginger. Fry for two minutes.

+ Add the remaining spices to the pan, stir for a minute or two, then add the tomato purée. Combine on a low heat for one more minute.

+ Next, add the tomatoes and salt. Bring to the boil then reduce to a simmer for five minutes.

+ Add the chickpeas and half a mug of water. Bring back to a boil, then simmer for fifteen minutes — stirring regularly.

+ Squeeze in the lemon juice, garnish with fresh coriander and serve.




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