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
- 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
- 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
- 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,
- 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.
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
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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.
Vegan Richa Support
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
Vegan Richa Support
why not? sounds great Franny
Delicious as always! I added some peas to my potatoes for some more greens.
Vegan Richa Support
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!
Vegan Richa Support
amazing a cheap dinner in 45 mins!!!!!!!!!! it tastes so good and I am sure we will make them again.
This 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.
This 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
ground coriander or just omit
I love cumin and coriander ,but witch one should I use?
You can use both for extra flavor
Looks amazing! can’t wait to try it! (with sweet potato).
Jess @ Living on Leaves
This looks amazing, I love curry and love chickpeas!
Woah, it looks delicious…Can’t wait to make this!
So fresh and delicious!
This 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.
This looks really delicious.. Chole is India’s one of the oldest ingriedient !
You have made these with tomato curry.. waoo ! Haven’t heard of that ..I am gonna try this for sure. Thanq so much & your Nutrition list is also catchy.
Vegan Richa Support
twists on the classics keep things fresh! thank you
I 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.
Yum! Love chickpea curry, this is perfect for a cold winter night. Thanks for sharing. Definitely pinning for later 😀
one of the best easy vegan meal, super delicious easy and quick. thank you for this great vegan meal
It was so yum! Thanks
I 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!
OMG! 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. =)
yay! 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.
I 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!
Perfect weeknight meal!
Absolutely fabulous…as always!! Added cauliflower & peas to the potatoes & it was great!!
Made this for dinner tonight – really enjoyed and will definitely be making it again 🙂
I 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.
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.
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.
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.