Easy chickpea curry (Chana Masala Recipe)

easy chickpea curry recipe

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A lazy soulfood dinner


  • 1 tbsp olive oil
  • 1 teaspoon (5 ml) cumin
  • 2 teaspoon (10 ml) ground turmeric or curry powder
  • 1/2 teaspoon (2.5 ml) Cayenne pepper
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 green pepper, diced
  • 2 carrots, cut in cubes or slices
  • 1 (14-ounce/398 ml) BPA-free can chickpeas, drained and rinsed
  • 23 medium tomatoes in cubes (or 1 (14-ounce/398 ml) BPA-free can diced tomatoes, with juices)
  • 1 (14-ounce/398 ml) (light) coconut milk (1 can = 1.5 cups)
  • 1 cup vegetable broth
  • some salt and pepper
  • lime juice for seasoning (optional)


  1. In a large pan, heat the oil over medium heat.
  2. Add cumin and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them).
  3. Stir in the onion, season with a pinch of salt, and cook for 3 minutes.
  4. Add the garlic, ginger, turmeric and Cayenne pepper. Stir to combine and sauté for a couple of minutes, until the garlic softens.
  5. Add the chickpeas, green pepper, carrots, tomatoes with their juices, coconut milk and vegetable broth.
  6. Stir to combine, cover, and let it come to a boil.
  7. Reduce heat and let it simmer over medium high heat for 20 minutes. (Mash a few of the chickpeas and continue to cook)
  8. Season with the salt, pepper and lime juice to taste.


  • Jasmine rice or Basmati rice go very well with curried chickpeas. To maximize nutrients and fiber I prefer to serve it on a bed of cooked whole grains, e.g. brown rice or bulgur.
  • You can store the cooled curry in an airtight container in the freezer for up to 1 month or in the fridge for up to 4 days.
  • Sprinkle some choppend cilantro over your dish right before serving