• Spicy chickpeas (chana masala) (Essence of India)

Chana masala goes well with any Indian flatbread, and can also be served with Western bread or even plain boiled rice.






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  • 2 tins chickpeas
  • 1 large tomato, chopped
  • 1 tsp ginger paste
  • 1 tsp chopped green chilli
  • 2½ tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp red chilli powder
  • 1 tsp salt
  • ¼ tsp garam masala
  • 1 tsp chopped coriander
  • thinly sliced tomato or onion, to garnish
  • 1 lemon, quartered, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Drain chickpeas and wash well.

2. Blend the tomatoes, green chillies and ginger to make a puree.

3. Heat oil in a saucepan over medium heat. Test the heat by adding 1 cumin seed; if seed cracks right away, oil is ready. Add cumin seeds.

4. Add tomato puree, ground coriander, turmeric, and red chilli powder. Cook for 4 minutes, or until tomato mixture separates from oil and reduces by half.

5. Add chickpeas, salt and 1 cup water. Cover and cook for 7–8 minutes.

6. Press chickpeas with a spatula to soften. Add more water as needed to keep gravy consistency to your liking.

7. Reduce heat to low and cook for another 5 minutes.

8. Add the garam masala and coriander. Cook for another 1 minute.

9. Garnish with tomato or onion and lemon wedges.


This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.