Spicy Masala Chickpeas

April 30, 2021

Spicy Masala Chickpeas

Mamma Spice is famous for her Spicy Masala Chickpeas. This popular Indian dish makes use of a rich blend of spices to deliver the perfect amount of hearty heat.


  • 250g dried chickpeas
  • 1 bag of black tea (any brand is fine) 1 inch piece of ginger
  • 1 green chilli
  • 3 medium tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tsp cumin seeds
  • 2 medium onions thinly sliced
  • 2 tsp Kashmiri chilli powder
  • 3 tsp ground coriander
  • 1⁄2 tsp garam masala
  • Salt to taste
  • 1 tbsp lemon juice
  • Fresh coriander, roughly chopped


  1. Soak the dried chickpeas in plenty of water overnight.
  2. Drain and place in a saucepan with water (approximately three times the amount of chickpeas) and the teabag.
  3. Bring to a boil, simmer and cook for 1 and a half to 2 hours, until they are tender.
  4. Remove the teabag and set the chickpeas aside.
  5. Blend the ginger, chillies and tomatoes to a fine puree and set aside.
  6. In a heavy bottom saucepan, heat the oil. Add the cumin seeds and let them sizzle, before adding the sliced onions. Cook on a medium heat for 10 minutes. Once caramelised, add the tomato puree, and cook for a further 10 minutes. Next, add all the ground spices and salt, if using.
  7. Drain the chickpeas and keep a cup of the liquid. Add the chickpeas to the pan together with the reserved liquid, and simmer for 30 minutes on a medium heat.
  8. Stir regularly, adding a little more water if the curry has thickened too much.
  9. Remove from the heat, ladle into a bowl and finish with a squeeze of lemon and sprinkle of coriander.


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