Channa Masala

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 3 tins chickpeas (we used to boil these ourselves over two slow days, but they were still never as soft as the tinned variety – slow cooking to drive you mad)
  • 1 tbsp mixed cumin and coriander powders
  • 2 tbsp sunflower oil
  • 4 tbsp tomato purée
  • 1 tsp black mustard seeds
  • ½ tsp turmeric
  • 1 tsp crushed garlic
  • ½ tsp chilli powder
  • ½ tsp sugar
  • 1 tbsp tamarind extract


  • Heat the oil and add mustard seeds. Cook until they splutter.
  • Add all ingredients except for chickpeas, and cook for ten minutes over slow heat, stirring from time to time.
  • Add the drained chickpeas and cook for five more minutes.
  • Eat hot or cold.