Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”
Have with a side of rice / roti. For a gluten-free roti, you can see my recipe for my buckwheat flour chapati or my grain-free chickpea flour wrap.



- 2.5 cups cooked (or canned) chickpeas
- 1 tbsp olive oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 medium onion, sliced
- 1 tomato (optional, can add extra lemon instead)
- 1 small chilli pepper, cut in half (leave whole if you like mild)
- 1 tsp salt
- 1/2 tsp chilli powder
- 1 tsp turmeric
- 1.5 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp garam masala
- 1 tsp chaat masala, optional
- 2 tbsp freshly squeezed lemon juice
- fresh cilantro to garnish (optional)
- Sauté onions over medium heat in skillet
- Add ginger and garlic when onions start to brown.
- Sauté for 1-2 minutes or until garlic starts to brown.
- Add all spices, chilli pepper, and tomato (if using) and mix well.
- Add chickpeas and 1 cup water and bring to a boil.
- Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.
- Remove from heat, mix in lemon juice and add cilantro, if using
3 comments
I made this Kiran! It was very easy for this domestically challenged soul, and delicious. Thank you!!
You are super welcome Nadia! 🙂