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Home / Recipes
Black Chickpea Masala
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Rated 4.6 by 25 users.

Black Chickpea Masala

Also known as Chole or Chana Masala, this Indian chickpea curry is fast, fragrant + flavourful. Blending the spice paste may seem like a tedious step, but it really helps to break down + open up the spices in a bolder way. We've used black chickpeas in this recipe, but regular chickpea will also work well. It's also entirely plant-based.

Romy Gill Romy Gill
Feeds: 3
Takes: 35 minutes

Ingredients

1 jar Queen Black Chickpeas or Queen Chickpeas - bean stock reserved

4 large cloves of garlic, roughly chopped

20g ginger, peeled and roughly chopped

1 green chilli (birds eye or similar heat)

2 tsp desiccated coconut

1 tsp black or brown mustard seeds

1 tsp fennel seeds

1 tsp cumin seeds

2 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 heaped tbsp tomato puree

30 ml water

2 tbsp sunflower oil

Fresh coriander, for garnish

 Serving suggestions

Rice

Naan or roti

Dollop of yogurt

Shop The Recipe

Queen Black Chickpeas
Queen Black Chickpeas
570g / Bold Pack (6) £24.00

Directions

1

In a blender add the garlic, ginger, green chillies, pinch of salt, all the spices, tomato puree and 30ml water. Blend into a smooth paste.

2

Heat two tablespoons of sunflower oil in a pan over medium heat. Once hot, add the curry paste and cook for at least 8-10 minutes. Stirringly frequently to prevent sticking.

3

Add the chickpeas, reserving the liquid, and cook for 2 minutes, ensuring they are well coated with masala. If it looks a little dry, add a few spoonfuls of the bean stock and mix to combine. Let it simmer over a low heat for 6-7 minutes to allow the chickpeas to soak up those spices.

4

Remove from heat and let the curry rest for a few minutes before serving. Serve into bowls alongside rice, naan or roti and finish with fresh coriander.

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