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Curried chickpeas, also known as Chana Masala, is a favorite side dish from our friend from India. Loaded with savory spices, this recipe makes a tasty side dish or main course.
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These curried chickpeas are a delicious Indian main dish or side dish! Another name for curried chickpeas is referred to as Chana Masala. If you go to an Indian restaurant, Chana Masala will be the name of curried chickpeas on the menu. Chana Masala literally means “mix-spiced small chickpeas.” It is chickpeas cooked in a tomato-based sauce flavored with garlic, onion, and spices. This is the perfect combination!
Chana Masala or curried chickpeas is a delicious vegetarian option for those who love the spices of Indian food without meat. We love it served over rice and with Naan bread or tortillas. It makes for a light and tasty meal with all the flavor!
What are Chickpeas?
Chickpeas are a legume that is high in protein. They are cream-colored and relatively round, and have the texture of a kidney bean. The flavor of chickpeas is nutty with a buttery texture. Similar to any kind of bean, they can be purchased either canned or dried.
Chickpeas are heralded as being a food rich in vitamins and minerals. In addition, they are high in fiber as well as protein. Because of the high protein content and mild flavor, chickpeas are a great substitute for meat in recipes for vegetarian and vegan diets.
Ingredients for Easy Curried Chickpeas
Making curried chickpeas are simple to make and come together easily! The spices, seasonings, and veggies with tomatoes go a long way. Curried chickpeas are filled with flavor and give you that Indian-inspired dish that everyone loves!
- Chickpeas – Dry chickpeas that come in a bag are best. The chickpeas will soak overnight to soften. The recipe card does have a quicker way to make this Indian-inspired recipe using canned chickpeas.
- Butter – Sauté the vegetables in butter together giving them a soft and flavorful texture. The butter will melt perfectly in the pan allowing the veggies to soak and cook at the same time.
- Cumin seeds – These are small seeds that add just the perfect touch when making this curried chickpeas recipe. They are light and give a small bit of texture that is always delicious to bite down on.
- Onion – Dice the onion into small squares to cook down and soften with the jalapeño. We used a yellow onion but you can also use a red onion.
- Garlic – Use fresh garlic and finely mince it for all the flavor but not too much texture. The garlic will be blended with the tomatoes giving the paste a thick and flavorful base.
- Jalapeño – Finely chop the jalapeño using a glove to help protect your fingers and eyes. Use the seeds if you would like it extra spicy.
- Tomatoes – The fresh tomatoes will be blended together making a thick tomato paste as the base of the meal. Cut the tomatoes if needed to fit in the blender and blend evenly.
- Salt – Just a pinch will balance all the ingredients together!
- Indian Spice Blend – This is an Indian seasoning that has a mixture of cumin spices with earthy spices in it.
How to Make the Best Curried Chickpeas
This curried chickpeas recipe does start the night before soaking the chickpeas. This will help soften and add flavor to the chickpeas as they soak overnight. Double the batch and make this for all your friends and family or use it for meal prep! Curried chickpeas are always a favorite and healthy dish everyone loves!
- Prepare chickpeas – Soak the chickpeas overnight, then drain excess water.
- Sauté – Melt butter in a skillet over medium-high heat. Sauté the cumin seeds, onion, garlic, and jalapeño in the butter. The onions will become caramelized.
- Blend – Using a blender, blend the 3 tomatoes in a blender. Add tomato purée to the onions and garlic sauté.
- Combine – Add chickpeas with 2 cups of water, salt, Indian Spice Blend, and tomato garlic sauce in a crock pot.
- Slow cook – Cook on low for about 8 hours. If the beans have not popped open and the sauce is not coming together you can move them to the stovetop and cook them at a soft bubbly boil until the sauce comes together. If lacking in flavor, add more salt and Indian spice.
- Serve – Serve chickpeas over rice and/or with Naan bread.
How to Serve Curried Chickpeas
Serving curried chickpeas is a simple meal that can be used as a side dish, main dish, or even an appetizer. Create the best-curried chickpeas and make them into some more with these simple ideas. There are so many options to choose from and use with these curried chickpeas!
- Appetizer – If you are wanting to share as an appetizer, use crackers, raisins, a slice of an apple, and celery on a board to enjoy these curried chickpeas in a lighter form.
- Rice- Serve these tasty little bites of protein over basmati rice, white rice, or brown rice. Garnish with some sliced onion.
- Salad – Toss them onto a bowl of greens and stir together for a delicious chickpea salad. Dress the salad with some lime juice or lemon juice and a little olive oil. Grab your fork and dig into this amazing curried chickpea salad! Add shredded chicken for a curry chicken salad.
- Sandwich – Fill a pita pocket with leftover chickpeas, your favorite veggies, slice an avocado, and a little cheese.
- Pasta – Toss hot curried chickpeas with your favorite pasta.
“The savory taste of this curry and its nice broth goes very well with rice. Always a joy to make. Thank you for sharing!”
-Izzy
Frequently Asked Questions
Canned chickpeas are soaked in aquafaba. This is the thick liquid that fills the can of chickpeas. This is a thicker liquid that almost is a goopy texture. It is best to drain and rinse the chickpeas before using them.
Chickpeas are soaked before boiling or cooking them for two reasons. This will help soften them and help them to be more digestible. It doesn’t take long to soak chickpeas and the results are worth it for this curried chickpea recipe!
Chickpeas and garbanzo beans are one and the same. The term people use to describe this legume varies from state to state. Chickpea comes from Latin origins. Normally, the English name is used. It is generally the English name that is used. Garbanzo bean is the Spanish term for the legume.
Being raised in the western part of the United States, I always called this legume a “garbanzo bean”. My good friends from the East Coast refer to it as a “chickpea.” It is interesting to see how brands label it. When purchasing canned chickpeas, I usually see both names on the label.
Storing Leftover Curried Chickpeas
Place the leftovers in an airtight container and store them in the fridge for five to seven days. When ready to reheat, warm up in the microwave in small increments at a time. This is a great meal prep recipe that can be separated into small bins with rice and naan bread. Enjoy this curried chickpeas recipe throughout the whole week!
Curried Chickpeas Recipe
This recipe originally comes from Paige’s friend Mickey who is from India. I asked Paige to tell me a little bit more about Mickey and this is what she sent me:
Mickey was raised in India and now lives in Bothell, Washington. She has irritable bowel syndrome and can only eat raw foods. Which means she can not have rice or wheat. Because of this, she does the most amazing things with vegetables and I can’t believe it is just veggies. If I were to eat like she does I know I would feel so much better. She knows what spices work well with vegetables and she taught me that salt makes everything better. Mickey always showed me how to prepare this recipe with dried beans because she can’t have any of the preservatives in canned food, but you can use canned if you are short on time. Her dishes are a delicious vegetarian option. She is an amazing cook!
More Curry Inspired Meals
Take your love for curry and make it into several more dishes that are simple to make! These are full of all your favorite Indian-inspired ingredients and taste amazing at the dinner table. What will you be serving next?!
How to Make Curried Chickpeas
Curried Chickpeas
Equipment
- Crockpot Slow Cooker
Ingredients
- 1 cup dry chickpeas (see recipe notes for using canned chickpeas)
- 1/2 cube butter
- 2 teaspoons cumin seeds
- 1/2 onion diced
- 8 cloves garlic finely chopped
- 1/4 jalapeño finely chopped
- 3 tomatoes (medium to large size)
- 1 teaspoon salt or to taste
- 1 teaspoon Indian Spice Blend or to taste
Instructions
- Soak the chickpeas overnight, then drain excess water.
- Melt butter in a skillet over medium-high heat.
- Sauté the cumin seeds, onion, garlic, and jalapeño in the butter. Cook until onions are caramelized.
- Blend the 3 tomatoes in a blender. Add tomato purée to the onions and garlic sauté.
- Add chickpeas with 2 cups of water, salt, Indian Spice Blend, and the tomato garlic sauce in a crock pot.
- Cook on low for about 8 hours. If the beans have not popped open and the sauce is not coming together you can move them to the stovetop and cook them at a soft bubbly boil until the sauce comes together. If lacking in flavor, add more salt and Indian spice.
- Serve chickpeas over rice and/or with Naan bread.
For someone who doesn’t do well with hot, spicy food is there a way you would reccomend turning down the heat?
You could leave out the jalapenos!
The savory taste of this curry and its nice broth goes very well with rice. Always a joy to make. Thank you for sharing!
I’m always on the lookout for new recipes for chickpeas. This one hits the nail right on the head!!
I’m not sure what you mean by Indian spice. Sounds good even without it though.
The kind my sister-in-law uses comes in a pink box. Ill try to find a picture.