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Chana Masala (Chickpeas Curry)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tbsp light cooking oil
  • 1 medium-sized onion finely chopped
  • 1 green chilli finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp tomato paste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • salt to taste
  • 1 large tomato finely chopped
  • 1 can chickpeas rinsed and drained
  • water as needed
  • finely chopped fresh cilantro leaves for garnish
  • lemon wedges for garnish


  • Heat oil in a deep pan and add onions and green chillies. Fry for a few minutes till the onions get tender and lightly browned.
  • Add in the ginger-garlic paste, tomato paste, spices and salt, and fry for a few seconds to mix everything well.
  • Add in the chopped tomatoes and cook till tomatoes pulp and start to give out oil from the sides.
  • Stir in about a cup of water, allow it to come to a boil, and then add chickpeas. Let it simmer covered for a few minutes till chickpeas are soft and tender to the touch. Add in more water if necessary, depending on the consistency of the curry you prefer.
  • Garnish with fresh cilantro and lemon wedges.