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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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 suggestionsRice
Naan or roti
Dollop of yogurt
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Directions
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.
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.
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.
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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