recipe: channa marsala [quick chickpea curry]

Editor’s note: This recipe is from Jules Clancy of Stone Soup.

channa marsala
serves 2

I don’t think I will ever get tired of eating chickpeas. Especially when I think of dishes like this Indian-inspired bundle of goodness.

If you can’t find garam marsala, substitute in your favourite curry powder or keep it simple with a mixture of ground cumin and coriander.

1 onion, chopped
1 tablespoon garam marsala
1 can tomatoes (400g / 14oz)
1 can chickpeas (400g / 14oz), drained
natural yoghurt, to serve

1. Heat a few tablespoons olive oil in a large fry pan or skillet. Add onion and cook over a medium heat for about 8 minutes or until the onion is very soft and well browned.

2. Add spices and stir for 30 seconds before adding the tomatoes and their juices. Break up tomato a little.

3. Simmer the sauce for about 5 minutes or until it has thickened and reduced a little.

4. Add chickpeas and heat for another minute or so. Taste & season.

5. Serve with yoghurt.

prepare ahead?

Absolutely. A great dish for making in large quantities and reheating as needed. Keep the yoghurt separately.

leftover potential

Will keep for more than a week in the fridge. And will freeze fine.

variations for fun

carnivore – after the onion has browned add some ground beef and brown before adding the spices and continuing.

dairy-free / vegan – serve with fresh limes and a bunch of torn coriander (cilantro).

onion-free – skip the onion and add a large knob of butter with the tomatoes to make up for lack of onion sweetness.

more veg – serve on a bed of cauliflower rice (finely grated raw cauliflower) or baby spinach leaves, or cooked broccoli or all three.

home cooked chickpeas – replace the canned chickpeas with 240g (1/2lb) home cooked, drained chickpeas.

different spices – replace the garam marsala with your favourite curry powder or a combination of equal parts ground cumin and coriander.

problem solving guide

watery -Keep reducing the tomato until you have a consistency you like.

bland – add a little more garam marsala and be generous with the seasoning.

short on time – skip the onion and add a large knob of butter with the tomatoes to make up for lack of onion sweetness.

serving suggestions

Like this best served on a bed of veg such as baby spinach leaves or steamed broccoli.

You could serve as part of an Indian banquet with other curries.