Channa Masala (Chickpea Curry) Recipe -
Channa Masala (Chickpea Curry) Recipe
  • READY IN 20 mins

Channa Masala (Chickpea Curry)

Recipe by  

"Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
  2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2010

really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.

Most Helpful Critical Review
Mar 16, 2011

Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing !

Jan 13, 2010

This was very good, though I did make some modifications to it: I tried to roast the cumin seeds as directed, but I didn't have much luck with that, so I ended up scooping them out of the pan and using cumin powder instead. After I followed the recipe, I didn't like the flavor too much (I felt I could still taste the "canned" flavor of the chickpeas), so I added 2 tablespoons of tomato paste and some more cumin and curry. I'll admit that the first night it was... ok. The second day, it was better, and the third day, WOW, it was great. I really loved the texture that came from putting the tomatoes and onions in the blender. I wasn't sure it would be worth the effort, but it actually gave the sauce a nice smoothness that I really enjoyed. I will definitely try it again (with no changes) and see how it goes!

Mar 29, 2010

My husband is not a fan of vegetarian so I added ground beef. I did not have cumin seeds, rice flour or garbanzo beans. I substituted cumin powder, white flour, and navy beans. It turned out a little bland but it hit the spot! I will be making it again.

Jan 26, 2010

LOVED this! I pretty much made it as the recipe calls, except I didn't have cumin seeds or fresh ginger (but I am pleased with the taste I got from the powdered substitutes). I also really like cilantro, so I at least doubled the amount. And because I had some chicken, I threw some of that in there, too. I will TOTALLY be making this again!

Oct 15, 2011

This was delicious and exactly what I was looking for! I used ingredients that I had on hand- like a 14 oz. can of fire roasted tomatoes with garlic for the tomatoes, ground cumin and ginger and regular all purpose flour. It was simply delicious over jasmine rice and economical too. I will definitely be making this often.

May 09, 2011

Freezes & reheats really well!

Feb 17, 2011

Another hit. Used a dry pre-mix of curry spices and canned diced tomatoes. I'm convinced that the curry mix makes it. Also used tapioca flour instead of rice and 1/2 inch of ginger. Not as tomato-y as I'm used too but that'll be fixed next time with addition of tomato paste.


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 1007 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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