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Chana Masala

What you need: 

2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, optional, to taste
1 tablespoon margarine

What you do: 

1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste.
2. Stir and simmer about 2 minutes. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


Really really tasty and easy to make. Served it on top of some rice. Next time I will double the recipe so that there are left overs


^-^ This recipe is terrific. Just make sure you use a good curry seasoning/s because it just doesn't work the same without it. My husband I both loved it and have made it 3 times. Yumm.


Just made this tonight and served it on a bed of Jasmine rice (see photo) it was DELICIOUS and EASY.

I followed the recipe basically (including the ketchup!) but made the following additions as per the comments:
I tripled the garlic from one clove to three. One clove of garlic is never enough!  :)
Added a half tablespoon of turmeric
Added a liberal splash of coconut milk
smattering of red chile flakes.

it was truly perfect.
Savory, spicy, with just a bit of kick and some seriously wonderful flavor subtleties.

It made enough for two as an entree, 4-5 as a side dish.
took maybe 20 minutes to cook although I got the rice going well before hand.

This is definitely getting added to my roster of tried-and-true.

thanks a ton!


Great recipe, thanks.  I added a little extra water, doubled the curry powder, and put in some cumin, tumeric, and coriander (like someone else suggested, thanks.)  I like really spicy food so I put in a couple of red jalapeno peppers and increased the garlic.  You can really customize the recipe to your tastes and it still turns out good.  Excellent served with quinoa!


This dish was soooo delicious!!

I substituted EVOO and added a cup of coconut milk when I added the garbanzo beans.
I also used about 5 tablespoons of ketchup, omitted the lemon juice, and didn't use margarine or a substitute.

I don't know how authentic my concoction is but it sure was very yum! Thanks for the recipe.  :)


I tried this the other night and it was really tasty.  I did add a bit of creamed coconut, which I think really helped the flavour.
I also added more liquid, just coz I like my dishes to have a bit of a sauce.  I also doubled the amount of tomato paste and added a small pinch of garam masala.
Definitely a keeper - it's so quick, I always have the ingredients in, it's yummy and nutritious.....what more could i ask for!  :)


it was perfect! easy to make, simple ingridients, tasty, special.


I was very impressed with this dish.  So stunningly simple and delicious!  I added coconut milk for the liquid (as the other reviewers recommended) and it was Oh, so good.....I am eating the cold leftovers out of the pan as I write.....


I made this for my book club meeting yesterday, all meat eaters except for me. Everyone loved it, I'm about to email the recipe to them after I type this. I was excited to see how much pp enjoyed this dish :)>>>


This is the first  Indian recipe I have ever attempted. It is awesome! So simple! I made it today and added some spinach. I have also made it with lentils instead of chickpeas and it is awesome that way too! I love it. 



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