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Chana Masala (Chickpea Curry)

Author Molly Patrick of Clean Food Dirty Girl


  • 1/2 teaspoon cumin seeds
  • 1/2 cup red onion 65g, finely diced
  • 2 heaping teaspoons peeled and chopped ginger
  • 3 garlic cloves minced
  • 2 tomatoes about 2 full cups / 350g, chopped
  • 2 1/2 cups cooked garbanzo beans 380g
  • 1/2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 3/4 teaspoons salt
  • 1/2 cup water 120ml


  1. Heat a large skillet over low heat for about a minute. Add the cumin seeds and toast just until they’re fragrant, about a minute. Transfer to a small dish and set aside for now.
  2. Place that same skillet over medium heat and add the onions. Cook the onions for about 4 minutes, stirring frequently and adding a splash of water when they start to stick to the pan.
  3. Add the ginger, garlic, tomatoes, garbanzo beans, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala and salt. Cook for about 2 minutes, gently stirring so the spices get thoroughly incorporated.
  4. Add the water and bring to a low simmer. Gently simmer for about 15 minutes, until the liquid has been evaporated.
  5. Garnish with fresh cilantro when serving.