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Oil Free 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


  • 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.
  • 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.
  • 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.
  • Add the water and bring to a low simmer. Gently simmer for about 15 minutes, until the liquid has been evaporated.
  • Garnish with fresh cilantro when serving.