Heat Rating Medium

Patak's Recipes

Chickpea Curry (Channa Masala)

Chickpeas are one of the most popular beans served in Northern India. For best results, soak and boil dried chickpeas according to instructions on the pack. Canned chickpeas (also called garbanzo beans) are a fine substitute and are convenient. This makes a great vegetarian main or side dish.

  • Serves 4
  • Preparation Time 10 mins
  • Cooking Time 45 mins
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» View Ingredients

1 can (15 ounces) chickpeas
1 tablespoon oil 
½ cup chopped onion 
½ cup chopped tomatoes
1 teaspoon grated fresh ginger
4 teaspoons Patak’s® Madras Curry Paste
1 teaspoon Patak’s® Garam Masala Curry Paste
½ cup diced potatoes 
½ teaspoon salt
1-½ cups water
2 tablespoons finely chopped fresh cilantro

Naan bread and / or Rice to serve - Basmati rice is the more traditional but any rice will work just fine.
» View Cooking Instructions

Drain and rinse the chickpeas. Set aside.

Heat oil in a medium skillet over medium-high heat. Add onions and fry until golden brown. Stir in tomatoes, ginger, Madras Curry Paste, Garam Masala Curry Paste and 2 tablespoons water. Cover and cook for 2 minutes. Mash the tomatoes with back of spoon or potato masher.

Add chickpeas, potatoes, salt and the remaining water. Bring to boil. Reduce heat to medium-low, cover and simmer for about 40 minutes, stirring occasionally.

Stir in 1 tablespoon of fresh cilantro. Transfer to a serving bowl and garnish with the remaining cilantro. Serve with naan bread or rice.
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