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
Chickpea Curry:
- 2 tsp oil
- 1/2 (0.5 ) medium red onion
- 4 to 5 garlic cloves finely chopped
- 1 inch ginger minced
- 1 green chile finely chopped
- 3/4 tsp (0.75 tsp) ground cumin
- 1/2 tsp (0.5 tsp) ground coriander
- 1/2 tsp (0.5 tsp) garam masala or use 1 tsp chole/chana masala spice blend
- 1/2 tsp (0.5 tsp) turmeric
- 1/4 to 1/2 tsp cayenne /red chili powder
- a generous pinch of ground cinnamon and 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
- 15 oz can chickpeas washed and drained, or 1.5 cups cooked chickpeas
- 1 cup (250 ml) or more water
- 3/4 tsp (0.75 tsp) salt less or more depending on if the chickpeas were salted
- a good dash of black pepper
- 1/4 tsp (0.25 tsp) sugar if needed
- lime juice and chopped onion for garnish
Spiced Potatoes:
- 2 yukon gold potatoes cubed into small pieces
- 1/2 tsp (0.5 tsp) turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp garlic powder
- 1/4 to 1/2 tsp cayenne
- 1/2 tsp (0.5 tsp) or more salt
Instructions
- Heat oil in a saucepan over medium heat. Add chopped onion, garlic, ginger, chili and pinch of salt and cook until golden ( 5 to 6 minutes.). I usually dump them in a food processor and pulse to make finely chopped mix. Saves all the chopping time.
- Add the spices and mix in. Cook the mixture for a 1-2 minutes until the spices get fragrant.
- Add tomatoes, lime and splash of water and cook until the tomatoes are saucy. (use more or less tomatoes to preference). Mash the larger pieces. 4 to 5 minutes.
- Add the cilantro, chickpeas, water, salt and pepper and mix in. Cover 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. Serve with a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice. With cumin scented rice from my book with a side of spiced potatoes or roasted veggies of choice,
Spiced potatoes:
- Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a 1/4 cup or more water and mix in. Cover and cook for 12 minutes. Toss, add more water if needed. Reduce heat to medium-low, cover and cook until the potatoes are tender to preference. 5 minutes. You can also fold in some spinach of greens in the last 2 minutes. Taste and adjust salt and spices.
Notes
Blend onions, garlic, ginger, chile, spices, tomatoes, cilantro into a smooth puree. Add to the pan with oil over medium heat. Cook for 15 minutes, or until onions do not smell raw, stirring occasionally. Add chickpeas, lime and the rest of the ingredients and cook. Nutrition is 1 of 4 serves
Nutrition
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Samanthra govender says
July 13, 2016 at 1:35 amI love this recipe especially since my eldest daughter is vegan. How lucky I am to have found you. Definitely going to follow your blog.
Emily says
July 13, 2016 at 9:37 amThis 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.
Richa says
July 13, 2016 at 9:42 amAwesome!
Maria says
July 14, 2016 at 6:46 pmThat 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.
Sharon vitullo says
July 15, 2016 at 2:39 amI 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
Paige says
July 17, 2016 at 10:35 amI made the Chana Masala with spicy potatoes last night, it was so good ! Thanks for an awesome recipe!
Lisa says
July 20, 2016 at 2:45 pmThanks, 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.
Lisa says
July 21, 2016 at 4:23 amMade 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.
Emily says
July 21, 2016 at 11:11 amMade the entire bowl and it was soo good!
Marie says
August 7, 2016 at 10:09 amThank 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
Treasa says
August 12, 2016 at 4:13 pmThis 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!
Richa says
August 12, 2016 at 4:56 pmAwesome! use less cayenne 🙂
Lisa says
August 22, 2016 at 3:36 pmMade 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.
Richa says
August 22, 2016 at 6:19 pmyay!
Ghislaine says
September 12, 2016 at 7:03 pmI just made this for dinner with aloo gobi, and my picky son ate a gazillion servings of it! Everybody else loved it too! Thanks, Richa.
Richa says
September 12, 2016 at 8:47 pmAwesome!
Cheryl says
October 14, 2016 at 6:29 amMade this for dinner tonight – really enjoyed and will definitely be making it again 🙂
Jaclyn says
October 16, 2016 at 8:10 pmAbsolutely fabulous…as always!! Added cauliflower & peas to the potatoes & it was great!!
Jennifer says
November 3, 2016 at 8:51 amPerfect weeknight meal!
Tova Jäderberg says
January 6, 2017 at 7:04 amI do this several times a month, double the recipe so it lasts for a few days! I usually sub the tomatoes for crushed in cans because it’s cheaper (I should cook my own chickpeas too). One of my favorite recipes, definitly!
Yujeong Yun says
February 10, 2017 at 2:41 pmOMG! I have tried so many curry recipes from Youtube (made by non-Indians) and I could never make it taste like the ones from restaurants. This is the first recipe of yours I’ve tried, and seriously, it was the BEST! I certainly need to expand my pantry and get more spices. Thank you for the great recipe. =)
Richa says
February 10, 2017 at 4:43 pmyay! I am so glad you found my blog and loved this. I have a ton of Indian recipes traditional and simplified versions. Happy Cooking! Yes, a few spice investment will go a long way. Get some from an Indian store as they are much cheaper and you can get a good set of spices and blends within a few bucks.
Anna says
March 27, 2017 at 4:54 pmI made this for dinner tonight, and my husband said it’s the best food I’ve ever cooked for him! Thank you for sharing your recipes!
Richa says
March 27, 2017 at 7:11 pmAwesome!
Abigail says
September 8, 2017 at 7:03 amIt was so yum! Thanks
Steave Johnson says
January 29, 2018 at 3:49 amone of the best easy vegan meal, super delicious easy and quick. thank you for this great vegan meal
Maria Koutsogiannis says
February 12, 2018 at 10:59 amYum! Love chickpea curry, this is perfect for a cold winter night. Thanks for sharing. Definitely pinning for later 😀
Pauline Orr says
March 8, 2018 at 7:03 amI made this curry from some freshly slow cooked chickpeas and canned tomatoes and it was amazing. I loved the potatoes too. I’ll definitely be making this again.
Richa says
March 8, 2018 at 10:05 amyay!
Allie says
June 9, 2018 at 1:31 pmThis is one of my favorite recipes ever. The curry is like a vietnamese sweet and sour soup and the spiced potatoes are the perfect complement. Thank you for sharing this recipe with us! You have made my vegan journey so much easier.
Laura says
August 19, 2018 at 10:27 amSo fresh and delicious!
Sarah says
September 26, 2018 at 8:24 pmWoah, it looks delicious…Can’t wait to make this!
Jess @ Living on Leaves says
November 17, 2018 at 4:50 amThis looks amazing, I love curry and love chickpeas!
Mor says
January 8, 2019 at 4:30 amLooks amazing! can’t wait to try it! (with sweet potato).
Kora says
October 18, 2019 at 8:08 pmThis looks absolutely delish. I can’t wait to try this with my girlfriend. We’re both going vegan!
I just don’t like cumin. What would be a good smoky alternative? I would love to try this but that tastes just bleh
Richa says
October 18, 2019 at 11:46 pmground coriander or just omit
Kirsten says
March 22, 2020 at 3:00 pmThis recipe is fantastic! Perfect seasoning, and the chickpeas and potatoes go so well together. Thanks for this recipe – and the wealth of recipes that you’ve published here. Amazing.
Be well through these troubling times.