– 200 g red tomato puree
– 400 ml chickpeas , soaked the night before, cooked and drained (or precooked chickpeas in tin)
– 120 ml hot water
– 3 tbsp. SoulSpice Biryani Spice mix
– 1 medium onion, diced finely
– 2,5 cm piece of ginger, grated
– 2 garlic cloves, crushed
– 2 hot green chilies, chopped
– 1 tbsp. cooking oil


  1. In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 5 minutes on a medium heat, until the onions soften and just start to colour.
  2. Add the grated ginger, garlic and chopped chillies. Stir.
  3. Add the Chana Masala spice mix to the mixture, then cook on a gentle heat, stirring constantly for about 5 minutes. Add the tomato puree and hot water. Add the rinsed chickpeas.
  4. Add the tomato puree and hot water. Add the rinsed chickpeas. Stir together, then cook on a low heat for about 15- 20 minutes, until the spices are fully blended into the sauce.
  5. Take off the heat, and add a bit more chana masala spiced mix (if needed) and sprinkle over the chopped coriander to serve. Chana Masala goes well with rice or naan bread.


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