3.8/5 rating (63 votes)


Chickpea Curry

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 50 mins

A fresh and healthy dish of delicious chickpeas in a dry tomato sauce served with fresh coriander and onions.

Hari says

This is a delicious dish that is a simple take on one of the most popular dishes in the whole of India. called chana masala and is usually eaten with a gorgeous soft bread called patoora or bhatura. 

I like to use dried chickpeas which I soak overnight and then cook in the pressure cooker but if you do want to use a shortcut then make up the masala and pour in a tin of chickpeas and cook through with the sauce. If you're using tinned chickpeas there is no reason to cook them in a pressure cooker.

Sometimes I like to cook this dish with more of a gravy, but other times I like to reduce the sauce until it clings to the chickpeas. I like to serve the dish with finely sliced onions and chillies, with a good squeeze of lemon juice.

Top Tip:

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.

  • Ingredients
  • Method
  • 100g dried chickpeas soaked overnight in 1L of water
  • 1 onion, finely diced
  • 4 cloves of garlic, finely chopped
  • 400g/1 tin of tomatoes
  • 2 tsp ginger grated
  • 1 tsp salt
  • 1 green chilli, chopped
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp dried fenugreek leaves
  • 1 tsp garam masala
  • 1 handful of coriander, chopped
  • 1 lemon
  • 1 or 2 green chillies, chopped to garnish
  • sliced red onion to garnish


  1. In the pressure cooker heat oil and add onions and garlic. Fry until golden brown, and if the onions stick just add a dash of water and stir until they have browned.
  2. Reduce the heat and add tomatoes, ginger, chilli, salt, turmeric and fenugreek. Cook this sauce until the onions and tomatoes melt together and you are left with an aromatic masala paste.
  3. Wash the soaked chickpeas and add to the pan, then stir fry for a few minutes.
  4. Add enough hot water to cover the chickpeas and put the lid on the pressure cooker. Bring it to the boil and leave it until it whistles twice, then reduce the heat and let it simmer for 10 minutes.
  5. Remove from heat and leave to cool. DO NOT REMOVE LID. Once cooled remove the lid and check the chickpeas are cooked. If they are still hard, check the water and if you need to add a little more then and put the lid on again and repeat step 4.
  6. Once cooked through place the pan on the heat and stir-fry the chickpeas to reduce and thicken the sauce.
  7. Turn the heat off and squeeze in the juice from 1 lemon and stir in the garam masala.
  8. To garnish sprinkle over the fresh coriander, the finely sliced onions and green chillies.

Nutritional information

Typical values* per Serving
Fat (g)5.2
of which saturates (g)0.4
Carbohydrates (g)11
of which sugars (g)3.2
Fibre (g)2.2
Protein (g)4.0
Salt (mg)0.98
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Sholay ”


Comments (7)

  • Sonu


    22 July 2016 at 23:28 |
    Hi Ma'am, nice recipes. Just one thing, since our Punjabi singers (Most of 'em) doesn't pronounce SH n CH correctly, most of Punjabis do the same. Correct word is Chholay not Sholay.


    • Hari Ghotra

      Hari Ghotra

      25 July 2016 at 15:53 |
      Thank Sonu - Yes you are correct but when we were little we used to say sholay and it reminds me of that!!Thanks so much for leaving a comment and using the site.


  • Paul Q

    Paul Q

    27 June 2016 at 12:54 |
    Hi Hari,

    Love your site and your receipes. Think there's a mistake in this one.
    You don't mention when to put the chilli in, I assure its with the ginger, etc. As I was making it I just thought "Where's the heat?"


    • Hari Ghotra

      Hari Ghotra

      28 June 2016 at 13:43 |
      Hi Paul You are indeed correct - totally missed the chillies in the method oooppps. Thank you so much for pointing it out I have corrected it - thank you so much! Really glad to hear you love the site. Hari


  • Debbie Nash

    Debbie Nash

    15 August 2015 at 15:35 |
    I cook chick peas in really large quantities and freeze them. After soaking, simmer on a stove for about 45 minutes, until right chewiness is reached - or you can put them in the microwave and cook them in a bowl of boiling wtarer fro about 30 mins...... and thank you for the recipe - I'll try it this evening :)


  • Hari Ghotra

    Hari Ghotra

    10 July 2015 at 16:58 |
    Hi Charlotte I would suggest that you make the sauce in the same way and add tinned chickpeas as these are already cooked through. Just make sure you heat them up in the sauce. Hope this helps. Hari


  • Charlotte Bush

    Charlotte Bush

    08 July 2015 at 17:44 |
    I want to make this, but I don't have a pressure cooker or a electric slow cooker. What would I need to do differently?


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