Cooked in a rich and flavoursome tomato-based sauce, this chickpea masala makes a wonderful comforting plant-based meal.
Cooked in a rich and flavoursome tomato-based sauce, this chickpea masala makes a wonderful comforting plant-based meal. Quick and easy, this hearty one-pot curry recipe is ready to serve in under 30 minutes.
You can enjoy super tasty leftovers the next day as the flavours become richer and more complex.
I have created this recipe in celebration of Organic September using Biona’s Black Chickpeas. You can of course substitute them for some regular chickpeas.
Black chickpeas, also known as Kala Chana in Hindi, are a variety of chickpeas that are smaller and darker in colour than the more commonly known beige or light brown chickpeas. They have a nuttier and earthier flavour compared to regular chickpeas and are a staple in Indian and Middle Eastern cuisines.
In this post
- More about Biona
- How to make this chickpea masala
- Watch how to make this chickpea masala
- Frequently Asked Questions About This Chickpea Masala
- 3 Must-Try Chickpea Recipes
- Other posts you might enjoy reading
More about Biona
Biona is a family-owned British company who have been pioneering organic goodness for over 30 years.
With a current range of over 400 organic products, Biona’s vision is to create a more sustainable future through food. Their products are naturally grown on organic farms without the use of harmful chemicals and pesticides.
To minimise their impact, Biona is also committed to:
– Reducing single-use plastic with their plastic-free products
– Never using air miles
– Helping those in need, with 25,000 boxes of food donated to charity in 2021
– Engaging in ethical & sustainable supply chains
I am a big fan of Biona. All their products are of the utmost quality. Some of my favourites include their Wild Rice Mix, Rye Bread, Granolas, and Pulse range. I like the fact that their products are plastic-free and that their cans are not lined with BPAs.
Biona very kindly sent me a bundle of their products to celebrate Organic September including their Black Chickpeas which I used to make this recipe. Filled with nutritional goodness, they can be eaten straight from the can and are a great source of plant-based protein that can be added to curries, soups, stews, or salads.
You can find them at Morrisons, Ocado, Planet Organic as well as other health stores and online.
How to make this chickpea masala
Step 1: Fry the onion, garlic and spices
The first step is to prepare the aromatic base for this dish. Gently fry the onion in vegetable oil, then add the ginger, chilli, and garlic. The spiciness level of this chickpea masala is medium-hot (see note 1 in the recipe card below to adjust the spiciness).
Sauté for a minute, then stir in the rest of the spices: ground cumin, coriander, garam masala, smoked paprika, turmeric, and cayenne pepper. Sauté for a further minute.
Step 2: Stir in the tomatoes & chickpeas
Stir in the tomatoes, drained chickpeas and water. Raise the temperature to medium-high and simmer the mixture for 10 to 15 minutes until the liquid has thickened.
Step 3: Season and serve
Season with 1/2 teaspoon garam masala, lemon juice, and salt. If necessary add a little bit of sugar to adjust the acidity of the tomatoes.
Garnish with fresh coriander and serve with rice, naan, and/or yoghurt if desired.
I hope you enjoy this chickpea masala recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this chickpea masala
Chickpea Masala [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 1 onion, finely chopped
- 2 Tbsp vegetable oil
- ½ Tbsp freshly grated ginger root
- 1 green chilli, deseeded and chopped see note 1
- 4 garlic, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- ¾ tsp smoked paprika
- 1/2 tsp turmeric powder
- ¼ tsp cayenne pepper
- 800 g canned chopped tomatoes
- 800 g canned chickpeas I used Biona's Black Chickpeas
- 250 ml water
SEASON TO TASTE WITH:
- 1/2 tsp garam masala
- lemon juice
- generous handful of fresh coriander
SERVE WITH (optional)
- In a large pan, fry the onion in the oil over medium heat until soft, about 6 minutes.1 onion, finely chopped, 2 Tbsp vegetable oil
- Add the ginger, chilli, and garlic. Cook for a minute.½ Tbsp freshly grated ginger root, 1 green chilli, deseeded and chopped, 4 garlic, grated
- Stir in the cumin, coriander, garam masala, smoked paprika, turmeric, and cayenne pepper. Cook for another minute.1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garam masala, ¾ tsp smoked paprika, 1/2 tsp turmeric powder, ¼ tsp cayenne pepper
- Stir in the tomatoes, drained chickpeas and water. Raise the temperature to medium-high and simmer the mixture for 10 to 15 minutes until the liquid has thickened.800 g canned chopped tomatoes, 800 g canned chickpeas, 250 ml water
- Season with 1/2 teaspoon garam masala, lemon juice, and salt. If necessary add a little bit of sugar to adjust the acidity of the tomatoes.1/2 tsp garam masala, lemon juice, salt, sugar
- Garnish with fresh coriander and serve with rice, naan, and/or yoghurt if desired.generous handful of fresh coriander, rice, naan, yoghurt
Find this recipe online:
I cannot wait to see your posts!
Frequently Asked Questions About This Chickpea Masala
Yes, this recipe can be made with regular chickpeas. Look out for black chickpeas though as they have a delicious nutty flavour and add a wonderful colour depth to this dish.
To reduce the spiciness, use only 1/2 a green chilli. You can also add a bit of yoghurt or coconut milk to mellow the heat.
Absolutely! Some variations include adding spinach (making it a chickpea and spinach masala) or adding sweet potatoes or other vegetables. Keep in mind that this dish cooks in only 15 minutes so any add-on will need to cook in the same amount of time.
This chickpea masala can be refrigerated for up to 3-4 days when stored in an airtight container. You can also freeze them for up to 3 months.