This easy plant based chickpea curry can be on the table in 30 minutes. It can also be made ahead – making it a perfect midweek meal.
This recipe for chana masala is on the table within 30 minutes, making it a great option for a busy meatfree Monday, or for a plant based midweek meal. I love that it keep so well so if I batch cook at the weekend, I have it in the fridge to use on the Monday or Tuesday, or in the freezer for later in the week.
This budget friendly recipe is made predominantly from store cupboard ingredients, and is a useful standby dish for those days when you suddenly realise you have to cook dinner, but have no idea what to cook!
If you don’t have fresh ginger to hand, then use either minced ginger in a jar or a pinch of ground ginger.
You can easily use frozen spinach instead of fresh – add in to the dish when you add the tomatoes. Or you can leave it out altogether.
For older family that like a little heat, add a pinch of chilli; this recipe is made with toddlers and younger family members in mind. It’s far easier to add some spicy heat, rather than try and take it out!
How long will chana masala keep for?
It will keep in the fridge for up to 3 days. You can also freeze it for up to 2 months. Simply defrost in fridge overnight and reheat in the microwave or in a saucepan over a medium heat, until heated through.
Make it Your Chana Masala:
Like Spice: Add a pinch more chilli.
Yogurt: Serve the chana masala with a spoonful of yogurt (dairy free or regular) on the side
Other Extras: Add a little fresh lemon juice at the end, and/or sprinkle over some fresh coriander.
Love Chickpeas? So do I! Here are a few more recipes using chickpeas: Coconut Chickpea Curry, Indian Spiced Chickpea Salad or this Roast Vegetable Hummus with almonds.
Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!
Easy Chana Masala
Ingredients
1tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
1.5 cm fresh Ginger, finely grated
1 tsp cumin seeds
½ -1 tsp ground turmeric
½ tsp ground cumin
1 tsp ground coriander
Pinch chilli powder
400g tin tomatoes
2 x 420g tins chickpeas
Pinch salt
A large handful of baby spinach
1 tsp Garam masala
Method
Fry the onion in the olive oil over a low heat for 5-10 minutes until soft.
Add the garlic and ginger and cook for 1 minute, before adding the cumin seeds.
Cook for another minute, then stir in the ground turmeric, ground cumin, ground coriander and chilli powder.
Add the tomatoes and simmer for 10 mins.
Stir in the 2 tins of chickpeas, spinach and garam masala and season.
Simmer for 5 minutes, until the chickpeas are heated through and the spinach has wilted.
