Chana masala | Melissa Hemsley
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Chana masala


Chana masala





My take on the popular chickpea curry. Add more liquid if you like it soupier, or enjoy it as it is with a thick, rich sauce for dipping a slice of naan into or serving with quinoa or vegetable rice to soak up the flavours. If you have any vegetables that need eating up, you could add a large handful of cauliflower florets or some chopped butternut squash. And if you can’t get fresh chilli, just use chilli powder or flakes instead.


  1. Melt the coconut oil or ghee in a pan, add the onion and coriander stalks and fry over a medium heat for 8 minutes until softened.
  2. Add a pinch of salt, together with the garlic, ginger, chillies, cumin, turmeric and garam masala, and cook for another 2 minutes, stirring occasionally.
  3. Pour in the tomatoes and water or stock/broth and give everything a stir. Bring to a medium simmer and cook for 10 minutes, uncovered, until thickened. Add the chickpeas and baby spinach and cook for a further 4 minutes or until the spinach has wilted.  Taste and adjust accordingly.
  4. Divide between bowls and scatter with coriander, to serve.


  • 1 tbsp coconut oil or ghee
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3cm piece of fresh ginger, finely chopped
  • 1–2 fresh chillies, deseeded and finely chopped (to taste)
  • 2 tsps ground cumin
  • 1 tsps ground turmeric
  • 2 tsps garam masala
  • 1 x 400g tin of chopped tomatoes
  • 400ml water or stock/bone broth 
  • 2 big handfuls of fresh coriander, stalks finely chopped and leaves roughly chopped
  • 2 x 400g tins of chickpeas, drained and rinsed
  • 2 large handfuls or 100 g baby spinach
  • 1 tablespoon lemon juice
  • Sea salt

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