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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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WOW! DELICIOUS! This dish is among the TOP 20 MEALS I’ve ever made. I doubled the recipe, and the four of us nearly finished it all!
that’s awesome! glad you all enjoyed!
Made the chana masala tonight, doubled recipe using 2 large serranos and 6 small to medium sized tomatoes. Heat was perfect, flavor was well balanced. Canned chickpeas make this a quick meal, but cooking dried beans would have put this over the top! Thanks Richa for a fantastic recipe.
Yay
sounds good, thanks Julie
Super delicious, Richa! Restaurant quality flavors! I love the combination of chickpea curry with spiced potatoes on the side. Much more satisfying than just adding potatoes to the curry (which I often do). I swapped the curry water with unsweetened soymilk, and threw in the aquafaba from the can of chickpeas, because why not? 😉 Also added a big handful baby spinach to the potatoes, as you suggested – greens are good! I am enjoying the tasty leftovers now. Thanks, dear Richa for another keeper recipe! 💖 Franny
why not? sounds great Franny
Delicious as always! I added some peas to my potatoes for some more greens.
yum!
Hi! I tried this recipe today and I was out of tomatoes, so I used POMI chopped tomatoes (one box) for a double recipe. If I did that, would you suggest skipping the water in the recipe? It needed more flavor, and I think it was because there was too much liquid in the recipe. I want to try it again because it sounds good! Thanks!
Yes reduce the water if there’s already liquid in the tomatoes. Double the spices and cook longer to evaporate the liquid a bit
Ok thanks! Your recipes are great, and my family enjoys them!
insaaane recipe! Made it twice already this week. I go heavy on the ghee at the beginning because I just can’t help it.
Thanks so much!
enjoy
amazing a cheap dinner in 45 mins!!!!!!!!!! it tastes so good and I am sure we will make them again.