Spicy Chana Masala with Chickpeas

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Add a little spice into your life with this hearty and wholesome spicy chana masala with chickpeas. 

Spicy Channa Masala with chickpeas

Spicy chana masala with chickpeas

Serves 4 | Prep 25 mins | Cook 50 mins | Calories 474 (per serving)


  • 2½ tbsp sunflower oil
  • 1 large onion (sliced)
  • 3 garlic cloves (finely chopped)
  • 1 red chilli, seeded and finely chopped
  • 1 tbsp fresh ginger (minced)
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • a pinch of granulated sweetener
  • 2 large potatoes, peeled, cubed
  • 600g (1lb 4oz) tinned chickpeas, drained
  • 500ml (18fl oz) vegetable stock
  • coriander sprigs
  • Pinch of salt and freshly ground black pepper


  1. Heat the oil in a large saucepan or casserole dish set over a medium heat. Add the onion, garlic, chilli, ginger and a pinch of salt, sweating for 6-7 minutes until softened.
  2. Add the spices and sweetener, stir well, and cook for about 2-3 minutes, until the oil starts to bubble up from beneath
    the spices.
  3. Stir in the potatoes, chickpeas and stock and bring to a rapid simmer. Reduce the heat to low and partially cover with a lid.
  4. Cook steadily for about 30-40 minutes until the potato is soft and most of the stock has been absorbed. Add more stock if it runs dry. Season to taste. Serve with a garnish of coriander on top.

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