Hearty, warming and easy to cook, this one pot chickpea masala (or chana masala) will have you returning time and time again.
It comes together from mostly store cupboard essentials and dried spices, perfect if you’re in a pinch or not sure what to cook for supper.
Simple, bold flavours come together in complete harmony. One of my absolute favourite ways to eat chickpeas. A dish that sounds simple, and is anything but – you won’t miss the meat or variety of vegetables in this at all.
Origins of Chickpea Masala
Chana masala is a traditional, protein rich dish originating from northern India, made with a variety of chickpea known as ‘chana’. Chana masala has been consumed for many years in India and other regions such as Pakistan. This dish has gained popularity in recent years across the globe due to its un-beatable flavour and veggie/vegan qualities. I have opted to make this version with whole canned chickpeas, as they are easily accessible in many supermarkets and the canned variety cooks up quickly.
This easy one pot chickpea masala is great for feeding a crowd or for meal-prepping. It comes together in one pot and there are endless serving options. Once it’s on to simmer, you can leave it to cook down while you entertain or do the house cleaning!
What can I serve this dish with?
- With basmati rice
- With naan bread for dipping/scooping
- Wrap it in a tortilla or chapati with salad/rice for a filling and nutritious lunch
- Pile it up on a jacket potato
You’ll start by making a simple tomato masala, by cooking down fresh tomato, onion, garlic and ginger. Once you add in the spices the masala really comes alive. Then all that’s left is adding the chickpeas & water to let it cook away. I recommend using fresh vine tomatoes in this recipe because they’re juice and flavourful.
You could switch out for a larger variety or beef or heirloom tomato, but I wouldn’t recommend cherry tomatoes for this recipe.
You can absolutely make this without fresh coriander, but if you’ve got it to hand, it really takes the flavour up a notch!
Easy One Pot Chickpea Masala
Ingredients
- 1 400g can Chickpeas 240g drained
- 2 Whole Vine Tomatoes chopped
- 1 Inch piece Ginger finely chopped
- 1 White Onion finely chopped
- 5 Cloves Garlic finely chopped
- 1 Whole Red Chilli
- 1 Tsp Ground Cumin
- 1 Tsp Ground Fenugreek
- 1 Tsp Ground Coriander
- Half Tsp Ground Turmeric
- Half Tsp Chilli Powder
- Half Tsp Garam Masala
- 1 Tbsp Vegetable or Olive Oil (or preferred cooking oil)
- 500 Ml Water
- Handful Fresh Coriander roughly chopped
- Salt / Pepper
Instructions
- Chop your tomatoes, onion, garlic and ginger
- Warm oil, adding in tomatoes, onion, garlic and ginger to create the base of your masala. Allow this mix to simmer on low for about 10 minutes.
- As your base cooks, measure out your spices
- Once masala base is softened and fragrant, add all of your dried spices, stirring in to combine and coat (about 2 minutes)
- Whilst the spices warm through and become fragrant, drain your canned chickpeas and rinse well
- Add chickpeas & stir into masala base
- Carefully, with a sharp knife or fork, pierce small holes all over the whole chilli, set aside for a moment
- Add water to chickpea mixture, turning onto high and bring to the boil
- Turn down the heat to a simmer, add in your whole chilli & season with a large pinch of salt
- Allow dish to simmer for at least 30 minutes, or until you're ready to serve, add more water if needed
- Taste before serving, add more salt/pepper if desired
- Remove whole chilli, sprinkle through chopped coriander
- Serve with bread, rice or your choice or side
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