Chickpea Masala

Name: Chickpea Masala
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: Precooked chickpeas (drained weight) 2.1 cups; Coconut milk whole 1 ¼ cup; Cluster tomatoes 1; White onions ½; Garlic 1 clove; Fresh chili pepper 1; Tomato paste 1 spoonful; Garam Masala 1 spoonful; Powdered cumin 1 spoonful; Powdered turmeric 1 spoonful; Fresh ginger to taste; Extra virgin olive oil to taste; Fine salt to taste; Coriander to taste; Lime juice to taste

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 2
Cost: Low

PRESENTATION

Chickpea masala brings that aromatic and tangy kick you expect from real Indian food. This chickpea masala recipe always stands out for its mix of spices—especially garam masala, a blend that shows up in kitchens all across India. And you know what? Although garam masala is often used for chicken dishes like tikka masala, it works amazingly with chickpeas, making each bite hearty and fresh. Really good stuff. The combination of coconut milk, onions, tomatoes and a touch of lime makes the whole thing pop with flavor. Coriander on top gives it that unmistakable, herby finish. People love this Indian chickpea curry for being both filling and pretty healthy, making it a staple for anyone wanting a true taste of vegetarian Indian cooking. Plus, it’s a dish you'll find just as often as a main meal or as a side, usually paired with fluffy basmati rice or naan to soak up every drop of sauce.

From North to South India, you'll find all kinds of takes on this chana masala recipe, but the basics stay the same: chickpeas and spices doing all the heavy lifting. Some regions lean into more spicy or sweet notes, but the backbone is always those slow-simmered garbanzo beans getting cozy with garam masala. And look, that creamy coconut milk adds a little something extra that you don’t always see, giving the dish a richer, moist texture. For anyone after a satisfying vegan meal, an easy chickpea masala checks all the boxes—it’s packed with protein, quick to put together, and big on flavor. Even people who usually go for meat dishes end up coming back to this spicy chickpea dish again and again. Seriously good. Whether you’re loading up your plate at a big get-together or just grabbing a bowl for a weeknight dinner, homemade chana masala gives you those classic Indian flavors every time, with just the right mix of tender chickpeas and bold, fragrant sauce. And the sauce? You can easily adjust the spice level to suit your taste, making it perfect for any crowd. Pretty much. Can't go wrong.

INGREDIENTS

Precooked chickpeas 2.1 cups (500 g) - (drained weight)

Coconut milk 1 ¼ cup (300 g) - whole

Cluster tomatoes 1

White onions ½

Garlic 1 clove

Fresh chili pepper 1

Tomato paste 1 spoonful

Garam Masala 1 spoonful

Powdered cumin 1 spoonful

Powdered turmeric 1 spoonful

Fresh ginger to taste

Extra virgin olive oil to taste

Fine salt to taste

For Garnish: Coriander to taste; Lime juice to taste

Preparation

How to prepare Chickpea Masala

To make the chickpea masala, first prepare the ingredients: peel the ginger and slice it 2, then do the same with the garlic clove 2. Chop the chili pepper 3.

Clean and finely chop the onion 4, then dice the tomato 5. Heat a drizzle of oil in a wok or non-stick pan, then add the garlic and ginger 6.

Add the chili pepper 7 and onion 8. After a few moments, season with the masala 9.

Add the cumin 10 and turmeric 11, then stir 12. Let it cook for about 8 minutes over medium-low heat.

When the onion has softened, add the tomato 13 and tomato paste 14. After 2-3 minutes, add the chickpeas, which you have previously drained and rinsed 15.

Pour in the coconut milk 16, then salt and mix well. Cook for about 25 minutes, always over medium-low heat 17. Serve your chickpea masala garnished with coriander and a squeeze of lime 18!