I’m taking you to India today with this Healthy Chickpea Curry. Which is also known as (Chana Masala) and is a very popular Indian Vegetarian dish.
The first time I tried Chana Masala was when I was in Toronto.
I went to a little Indian Restaurant down on Queen street west and was so hungry that I ordered 2 dishes.
One of those dishes was this type of Chickpea curry.
I was pleasantly surprised on how good it was and ever since then have been ordering this dish from almost every new Indian Restaurant that I come across.
IS CHICKPEA CURRY HEALTHY
Yes, chickpeas are packed full of protein and fiber and the tomatoes are also low in calories and unhealthy fats.
Over the years, I learned to perfect it and think you will enjoy it too.
This tasty recipe can be on table in less than 30 minutes!!
Typically this dish is prepared on the stovetop, however if you have a pressure cooker than you will really like how quick it is to prepare.
CAN CHICKPEA CURRY BE FROZEN
Yes, just make sure you are freezing them in sealed bags or containers.
The tomatoes I use are from “Passata tomato sauce”. Which is basically uncooked pureed tomatoes, it works so well in this recipe. See below!
“Passata sauce” can be found in just about any supermarket next to all the other jarred tomato sauces.
Not only is this recipe filling and good for you! It also is very inexpensive to make.
Every Indian restaurant I have been to serves this.
However if you learn to make it at home you can save a ton of mulla.
Since every dish tends to cost on average 10$ per person with the addition of rice or naan bread.
So learning to make this at home for a fraction of the cost will make you feel real good.
If you have never Indian food before, you will soon learn how easy it truly is to make.
I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.
Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Masala Curry” which is the right kind of powder that is really needed for this recipe.
Then you will add just a few more traditional indian spices that will make this dish absolutely amazing.
HOW TO MAKE CHICKPEA CURRY
Cooking methods: FULL RECIPE IN THE CARD (BELOW)
- Simmer on a low-medium heat for 30 hour on the stovetop
- Cook in the pressure cooker around 10 minutes or depending on your instructions
- Cook in the slow cooker from 8-10 hours.
Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.
If your a CURRY lover like me. Then you will want to try these dishes below!
- Chickpea Curry
- Chicken and spinach curry chicken saag
- Red Kidney Bean Curry
- Super Tasty Chicken Karahi
- Vegan Thai Coconut Green Curry
- Best Thai Red Curry
- Chicken Chickpea Curry
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 2 Tbsp Ghee or Butter
- 1 bottle of Passata tomato sauce
- 2 15 ounce cans of chickpeas
- 1/2 cup of Vegetable Stock
- 1 tbsp of Ginger/Garlic paste
- 1 tbsp of minced serrano peppers
- 1 tbsp Garam Masala Powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp salt
- 2 Tbsp lemon juice (plus more to taste)
- 2 tbsp of dried fenugreek leaves
- In small pot or rice cooker, cook the basmati rice and set aside.
- Then in a medium sized pot add 3 tbsp of ghee or butter and then add in all the spices and saute till fragrant. Roughly 2-3 minutes on low heat.
- Then add in the passata tomato sauce and cover and saute on medium heat for 15 minutes.
- Remove the lid and add in the (strained) canned chickpeas along with the ginger/garlic paste, vegetable stock and lemon juice.
- Simmer on the stove top for 10 more minutes on low heat and serve over rice.
- Top with dried fenugreek leaves, enjoy!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 657Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 1255mgCarbohydrates: 91gFiber: 26gSugar: 16gProtein: 29g
This goes real good with my Homemade Garlic Naan Bread too!