This is such a simple and tasty chana recipe. It’s so easy, if fact, it’s so easy I featured it in my cookbook ‘The Curry Guy Easy’.
I must make it weekly but then I love chickpeas. It also happens to be quite good for you so that’s a bonus! I tried this chana curry for the first time in Manchester at a little place called Al Faisal Tandoori.
A bit about Al Faisal…
If you ever find yourself in the Northern Quarter of Manchester, you’ll find some fantastic home-style curry cafés like Al Faisal that you’ve simply got to try.
These are no-nonsense restaurants and/or takeaways that look like old greasy spoons on the outside but are immaculate and the food is out of this world.
You can still get a chana curry and rice for a fiver!
I first visited Al-Faisal Tandoori back in 1998 and little has changed. They still have the green tables with chairs that are attached and water and glasses are on every table. They are only open until 8pm and there is no alcohol on the menu but it is the perfect place for a lunch or early dinner before hitting the pubs.
The food is cooked fresh daily and you will understand from your first bite why cafes like Al Faisal are so popular.
How I got this recipe…
This simple recipe was given to me on the day I visited by owner Tariq Malik.
It was served with simply with rice and I absolutely loved it.
It just goes to show, Indian recipes don’t have to be super complicated with loads of different ingredients to be amazing.
If you like the look of chana curry, you might like to try some of these easy recipes too!
Red Onion Chutney
- 250g dried chickpeas – soaked in water overnight
- 4 tablespoons rapeseed oil
- 2 tablespoons garlic and ginger paste
- ½ teaspoon bicarbonate soda
- 1 generous tablespoon cumin seeds
- ½ teaspoon ajwain seeds
- 1 onion – finely chopped
- ½ teaspoon chilli powder
- Chopped green chillies and coriander to serve
- Heat on tablespoon of the oil in a saucepan over medium high heat until visibly hot. Stir in the garlic and ginger paste and fry for about a minute. Now add the chickpeas and bicarbonate soda and cover with water. Simmer for about 70 minutes, adding a little water when necessary, until the chickpeas are tender. This is quite a thick curry so keep the water to a minimum when the chickpeas are close to fork tender.
- In a separate frying pan, heat the remaining oil over medium high heat and temper the cumin seeds and ajwain in the oil for about 40 seconds. Add the chilli powder and chopped onion and fry until the onion is lightly browned and soft. Pour this over your finished chickpeas and give it all a good stir.
- Season with salt to taste and serve with chopped green chillies and coriander which can be added to taste at the table.
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