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Easy Chickpea Curry Spiced Potato Bowl. 1 Pot Chickpea Curry – Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Chickpeas in Spiced tomato onion sauce. 30 minutes. Vegan Gluten-free Soy-free Recipe. Pin this post.
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There are hundreds of chana masala recipes on the web. Chana masala has become a generic term for anything with chickpeas in tomatoey saucy curry (sauce) with a combination of any spices. Choley, the traditional Indian Chana masala is a much more involved recipe and has a specific flavor profile. There are many family recipes, and regional chana masala /chole recipes that are different and then there are adapted recipes depending on the country, person and region. As a North Indian, I am partial to the traditional flavor and texture when anyone offers me some Chole.
I do make faster variations. They are just that. Faster chickpea curry. Ain’t this the traditional chole/choley, but is easy, flavorful and quick Chickpea curry. A Chana Masala you can build up on. Try it with some chopped onion, cilantro and lemon with roasted veggies, potato cutlets, flatbread or rice.
I served these curried chickpeas with super quick spiced potatoes, some rice, chopped onion, lemon and cilantro. Bliss!
More bowls from the blog
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
- Moroccan Chickpea Cauliflower Bowl with herb dressing
- Shawarma Chickpeas, Sweet Potato Buddha Bowl
- Masala Chickpea bowl with creamy chickpea dressing.
- Quinoa Cauliflower Bowl with almond Sriracha sauce
- Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
For traditional flavors, add 1-2 tsp chole /chana masala spice blend. You can find the spice blend in Indian stores or online on amazon.
Easy Chickpea Curry Spiced Potato Bowl
Ingredients
For the Chickpea Curry
- 2 teaspoons oil
- 1 cup chopped red onion
- 4 to 5 garlic cloves, finely chopped or 1 tablespoon paste
- 1 inch ginger, minced or 1 tablespoon paste
- 1 green chile, such as Serrano, Thai, or Indian, finely chopped or use a tablespoon bell pepper
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon garam masala, or chole/chana masala spice blend, or more, to taste
- 1/2 teaspoon turmeric
- 1/4 to 1/2 teaspoon cayenne or Indian red chili powder
- dash black pepper
- generous pinch ground cinnamon, optional
- generous pinch ground clove, optional
- 2 large tomatoes, chopped small, or 3 medium
- 1 tsp lime or lemon juice
- a handful of chopped cilantro, 1/4 cup loosely packed, optional
- 15 oz can chickpeas, washed and drained, or 1.5 cups cooked chickpeas
- 1 cup or more water
- 3/4 tsp salt , divided, less or more depending on if the chickpeas were salted
- 1/4 tsp sugar if needed
- lime juice and chopped onion for garnish
For the Spiced Potatoes
- 1/2 teaspoons mustard seeds,, optional
- 2 yukon gold potatoes, cubed into small pieces
- 2 teaspoon oil
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne, or 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon or more salt
Instructions
Make the chickpea curry.
- Heat oil in a saucepan over medium high heat. Add chopped onion, chili and pinch of salt and cook until golden (5 to 6 minutes). Add splashes of water to help the onions cook evenly. Add ginger and garlic and cook for a minute. If using ginger garlic paste, cook for half a minute.
- Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
- Add tomatoes, lime and a splash of water and cook until the tomatoes are saucy. (Use more or less tomatoes, to preference). Mash the larger pieces, so they cook and get jammy, 4 to 5 minutes.
- Add the cilantro if using, chickpeas, water, salt and mix in. Cover, reduce heat to medium low and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes, if needed. Mash some of the chickpeas, add 2 tablespoons non-dairy yogurt or cream for creaminess (optional). Serve with the potatoes (below), and a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice.
Make the spiced potatoes.
- Add oil in a skillet over medium high heat. When hot, add mustard seeds, let them start to change color and lighten or pop, and then add the potatoes. Toss to coat with the oil. Even then out and cook for 2-3 minutes. Add all the spices and salt toss to coat. Reduce heat to medium low. Cover and cook for 10-12 minutes. Cook until the potatoes are tender to preference. You can also fold in some spinach or greens in the last 2 minutes. Taste and adjust salt and spices. Uncover and increase heat to medium high and cook for a minute to crisp up the potatoes. Then serve with the chickpea curry/chana masala!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this again last night, along with the “My Dad’s Favorite Gobi Aloo” from your book — great meal! (We had rice and chapatis also.) I split one very large jalapeno pepper (seeds included) between the two dishes and used half or less of the cayenne, and the heat level was perfect for us. Oh, and I used fresh heirloom tomatoes in the chickpeas–the flavor was so good.
yay!
This curry is soooo good!! I made it for my omni husband and he raved about it too so that says a lot! The spuds were spicy – oh boy – but so good too!! So glad I found you on FB 🙂 Keep up the good work!
Awesome! use less cayenne 🙂
Thank you for the bloody wonderful recipe.
I added a bit of butter to soften the taste, and ate it with quinoa and skyr (Icelandic high-protein, youghurt-like product) to boost the protein level.
And I loved it
Made the entire bowl and it was soo good!
Thanks, Richa. We’ve got fried potatoes and cabbage for dinner tonight and I wanted a quick curry involving canned chickpeas that I could throw together when I get home from work. This fits the bill.
Made the chickpeas — very tasty! And pretty quick. Good tip about chopping in processor; I used my mini processor and that saved work. Plus, I love that it’s a good amount for just two people.
I made the Chana Masala with spicy potatoes last night, it was so good ! Thanks for an awesome recipe!
I am going to make this tonight looks so yummy, your book is one of my favorite cook books, I have told my friends to get it
That looks like a perfect dish. Chickpea curry is one of my favorite dishes but I’ve never attempted to make it myself. Thanks for making it look so simple! Also, happy to learn about Animal-Kind International and the important work they are doing.
This chickpea curry is so good. I had to make it for dinner yesterday. We served it with whatever veggies we had roasted with curry powder.
Awesome!
I love this recipe especially since my eldest daughter is vegan. How lucky I am to have found you. Definitely going to follow your blog.