This is a straightforward chana masala built around tinned chickpeas and a small, reliable set of spices. It’s the kind of curry I make when I want something filling and familiar without turning dinner into a project. It works well on a weeknight, reheats properly, and is easy to adjust depending on what you have to hand.
Why this recipe works
- Commonly available ingredients
- Mild, adaptable spice level
- Freezer‑friendly
- Works with rice or flatbreads
Easy Chana Masal
A straightforward chickpea curry with a mild spice base, designed for weeknight cooking and leftovers.
- 1 tbsp oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp garam masala
- 2 x 400 g tins chickpeas (drained and rinsed)
- 400 g chopped tomatoes
- 200 ml water
- Salt (to taste)
- Fresh coriander or lemon juice (to finish (optional))
- Heat the oil in a saucepan over a medium heat and cook the onion for 5–7 minutes until soft.
- Add the garlic and ginger and cook for 1 minute.
- Stir in the spices and cook briefly until fragrant.
- Add the chickpeas, tomatoes and water. Bring to a simmer.
- Cook for 25–30 minutes, stirring occasionally, until thickened.
- Season with salt and finish with coriander or lemon juice if using.
Variations & substitutions
- Add chilli for heat
- Add spinach at the end
- Use ground almonds to thicken
Storage & leftovers
Keeps for up to 4 days in the fridge and freezes well. Reheat gently with a splash of water.