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Chickpea Masala

Chickpea Masala
Chickpea masala can stand on its own if you just want a casual meal, or when I'm serving a full-fledged Indian meal, this always make a popular side dish.

Submitted by: Katie from Idaho Falls, ID
Yield: 6


Featured in this Recipe

Mustard, Yellow Seed

Yellow Mustard Seed


Jar, 1/2 Cup, 3.1 oz.
Cumin, Whole Seeds

Cumin Seeds


Flatpack, 1/2 Cup



Jar, 1/2 Cup, 1.7 oz.
Curry, Sweet

Sweet Curry


Jar, 1/2 Cup, 2 oz.
Curry, Garam Masala Ground

Garam Masala


Flatpack, 1/2 Cup


Preparation Instructions:

  1. In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent.

  2. And chopped tomatoes and fry until they are stewy. Add sugar, turmeric, masala, curry and coriander; stir till completely combined.

  3. Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.)

  4. Add chickpeas; keep stirring until they are hot all the way through.

  5. Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice. Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.

More About This Recipe

For a vegan dish, use beet sugar or evaporated cane juice, not granulated white sugar.


Based on 5 reviews

Customer Reviews

Lindsay Johnson

Could use a little salt. We added 1tsp



shyam k

it was a nice recipe will try to make more tasty…………………..shyam

judi r

It was very good!!

Stephanie N

Great recipe you can even use lite coconut milk. great as a side or main dish. Loved it

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