Chickpea Masala (Healthy & Protein-Rich)

This chickpea masala is a hearty, fiber-rich and protein-packed curry that’s easy to make, budget-friendly, and perfect for a healthy family dinner.

For more chickpea recipes, check out our Mediterranean chickpea soup, Greek chickpea patties, coconut curry with chickpeas, and chickpea cucumber salad.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Olive oil: adds richness and depth of flavor. Substitute vegetable oil or avocado oil for a lighter option.
• Onion: yellow onion gives sweetness and body. Substitute white onion, shallots, or even leeks for variety.
• Garlic: fresh cloves bring sharpness. Substitute garlic paste or garlic powder in a pinch.
• Ginger: grated fresh ginger adds warmth. Substitute ginger paste or ground ginger if that’s what you have.
• Red pepper flakes: a touch of heat. Substitute cayenne pepper or fresh chili for spicier results.
• Ground coriander: earthy and citrusy. Substitute ground fennel or caraway for a different flavor twist.
• Turmeric powder: gives color and mild bitterness. Substitute curry powder if turmeric isn’t available.
• Ground cumin: nutty and warm. Substitute curry powder or smoked paprika for a one pot chickpea curry.
• Chickpeas: the heart of this dish, packed with protein and fiber. You can also use dried chickpeas that you have soaked overnight and cooked until tender. Substitute black beans, lentils, or even roasted cauliflower for a twist.
• Diced tomatoes: provide acidity and sauce base. Substitute fresh chopped tomatoes or tomato purée for a smoother texture.
• Vegetable broth or chicken broth: builds flavor. We usually use bouillon powder dissolved in water because it makes groceries lighter and a small tub lasts for weeks.
• Garam masala: optional but aromatic. Substitute curry powder or allspice blend if you want a similar kick.

Heat olive oil in a large skillet or Dutch oven. Add the chopped onion and cook on medium heat for 3 to 5 minutes until soft and lightly golden. Stir in garlic, ginger, and red pepper flakes, coriander, turmeric, and cumin. Stir for a minute to let the spices bloom and release their aroma. Add a splash of water if the pot gets dry.

Step 2: Add the Chickpeas

Stir in the drained and rinsed chickpeas with salt and black pepper. Let them warm through for a minute so they soak up the spice mixture.

Pour in the diced tomatoes along with vegetable broth. (Use the broth to rinse out the tomato cans so you don’t waste any flavor.) Simmer on medium heat for about 20 minutes, stirring occasionally, until the curry thickens to your liking. Turn off the heat, stir in garam masala, and adjust the seasoning.

Step 4: Make It a Meal

Serve hot with naan, roti, or basmati rice for a complete dinner. Add lemon wedges, fresh cilantro, and a spoonful of Greek yogurt on top. For a boost of greens, stir spinach or kale directly into the pot during the last few minutes of cooking. This way you get a comforting high protein vegetarian meal that’s also packed with vegetables.

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If you tried this chickpea masala recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!