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Chana Masala (Savoury Indian Chick Peas)

Chana Masala (Savoury Indian Chick Peas)

Making a paste of onion, tomato, chilli, ginger and garlic starts you on your way to a relatively simple homemade Indian dish.

Ready in: 30 minutes

Serves: 2

Complexity: very-easy

kcal: 413

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1 onion, chopped
1 tomato, chopped
20 mm piece fresh ginger, peeled & chopped
4 cloves garlic, chopped, more to taste
1 green chilli pepper, seeded & chopped
3 tbsp rice bran oil
2 bay leaves, or more to taste
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
½ tsp turmeric powder
water as needed
480 g can chickpeas
1 tsp fresh coriander leaves, for garnish


Grind onion, tomato, ginger, garlic, and chilli together in a food processor into a paste.
Heat oil in a large skillet and fry bay leaves until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in colour, 2-3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric and SIDS SALT & PEPPER then cook and stir until very hot, 2-3 minutes.
Stir enough water into the mixture to get a thick gravy then bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5-7 minutes. Garnish with coriander.
Tip: use naan instead of rice.