Kala Chana Masala

Dry Black Chickpea Masala Curry - Sukha Kala Chana 

This is such a simple dish to make, with minimal prep, I used a tin of precooked chickpeas to make it even faster to cook.
I normally make my black chickpeas in a more soupy curry base, these chickpeas are a lot more denser and meatier than the white chickpeas making for a really tasty curry. My husband loves Indian food, but also loves protein so this is the perfect dish to whip up as a side to a vegetarian curry to make sure he is hitting his protein requirements for the day.

I first saw Geeta from Dadimas making a version of these on her stories, and I loved the idea of having a dry chickpea curry, so all the flavour is in the chickpeas themselves.


1 tbsp Rapeseed Oil
1 tsp Cumin Seeds
2 Garlic Cloves minced
2 inch piece of Ginger grated
Salt to taste
1/2 tsp Tumeric
1 tsp Dry Mango Powder
1 tsp Red Kashmiri Chilli Powder
2 tsp Ground Corriander
2 tsp Ground Cumin
Pinch of Asafoetida
1 Green Chilli
1 can of Black Chick Peas (Kala Chana) 400g
1/2 cup of Boiled Water


1. Heat oil in a karahi or saucepan.

2. Add in cumin seeds and cook for 1/2 minutes.

3. Add in garlic and ginger and cook out for 3 minutes until golden brown.

4. Add in spices cook for 1 minute before adding a splash of water and continuing to cook for a further 1/2 minutes until they are cooked through.

5. Add in green chilli.
6. Add in chickpeas along with the liquid in the tin, if it is salted add less salt with the spices.

7. Add in boiling water, bring the the boil on a high heat for around 5 minutes.

8. Reduce heat down to allow it to simmer for 15-20 minutes, allow all the water to be evaporated before switching off.

9. Garnish and enjoy