1. Rinse and drain the chickpeas.

2. In a saucepan on medium heat, fry the cumin seeds in the oil. Add onions and fry until they begin to turn brown then reduce the heat. Add coriander, turmeric, ground cumin, garam masala, salt, garlic and ginger. Mix and cook for 2 minutes stirring often.

3. Add one cup of water and the tomato paste. Mix and bring to a boil.  Add chickpeas, lemon juice and red chile powder.  Mix well and cook over medium-low heat for 10 minutes.  Add the green chile and cook for another 5 minutes. If the Chickpea Masala is too dry, add a little more water. Garnish with cilantro sprigs.


- Serve this dish with poori, chapati or plain white rice with one of your favorite vegetables on the side.


1 can chickpeas

2 Tbs olive oil

1/2 Tbs cumin seeds

1 red onion, finely sliced

1 Tbs coriander, ground

1/2 tsp turmeric

1 tsp cumin, ground

1 tsp garam masala

1 tsp salt

3 cloves, garlic, minced

1 inch piece ginger, minced

3 Tbs tomato paste

1 Tbs lemon juice

1/2 tsp red chile powder

1 green chile, sliced in half

cilantro sprigs

Chickpea Masala [Indian Vegetarian recipe]

Chickpea Masala is one of my favorite vegetarian dishes because it is delicious and easy to make. It is high in protein and fiber so it can be served as the main entree for a very nutritious meal. I have modified the original Indian recipe so that less oil is used to reduce the calories but not the flavor. The tomato paste and lemon juice along with the fresh ginger give it a tangy flavor that compliments the chickpeas perfectly. This recipe is also called Vella Kadala Masala or Kabuli Chenna Masala.