Chickpea curry is not only a delicious dish, but it is also high in nutrients. Chickpeas are packed with plant-based protein, fiber, and a variety of vitamins and minerals. As a result, it’s a nourishing and healthy alternative for vegetarians and vegans, as well as anyone trying to add more plant-based meals into their diet.

Chickpea curry is a delicious alternative that delivers a balanced blend of spices and textures, whether you’re a fan of Indian cuisine or simply looking to try new flavors. Its flexibility and nutritional worth have made it a favorite in many households worldwide.



·     1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)

·     2 tablespoons vegetable oil

·     1 large onion, finely chopped

·     3 cloves of garlic, minced

·     1-inch piece of ginger, grated

·     2 large tomatoes, finely chopped

·     2 teaspoons ground cumin

·     1 teaspoon ground coriander

·     1/2 teaspoon turmeric powder

·     1/2 teaspoon red chili powder (adjust to taste)

·     1 teaspoon garam masala

·     Salt to taste

·     Fresh coriander leaves for garnish




·     Soak dry chickpeas overnight in water if using. Before cooking, drain and rinse the soaked chickpeas. Alternately, omit this step if using canned chickpeas.


·     Vegetable oil should be heated in a sizable pan over medium heat. Then, while stirring occasionally, add the chopped onions and sauté them until they are golden brown.


·     Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.


·     Cook the diced tomatoes until they soften and become mushy.

·     Reduce the heat to low and stir in the cumin, coriander, turmeric, red chilli powder, and salt. Cook for a few minutes, stirring constantly, to allow the spices to release their flavours.


·     Pour in the soaked or canned chickpeas. Stir thoroughly to coat the chickpeas with the spice mixture.


·     Pour in about 2 cups of water to cover the chickpeas. Bring the mixture to a boil by increasing the heat to medium-high.


·     When it reaches a boil, turn down the heat to low and cover the pan. Allow it to simmer for 20-25 minutes, or until the chickpeas are soft. Reduce the cooking time to 10-15 minutes if using canned chickpeas.


·     Cook for another 2 minutes after adding the garam masala. Remove from the heat and top with fresh coriander.


·     With steaming rice , serve the chana masala hot.



Calories  : 200-250 kcal approx.

Protein    : 15 grams

Fiber        : 10-15 grams


Ø It’s crucial to note that the nutritional values listed above are only estimations and may vary depending on the recipe and portion size. If you have special dietary concerns or requirements, it’s always a good idea to seek personalized guidance from registered dietitian or nutritionist for personalized advice.






Dietician Neelam Dhanagar

Dietician & Nutritionist | Weight loss Diet | Weight Gain Diet | Therapeutic Diet