Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, tangy chickpea masala topped with halved boiled eggs and fresh coriander.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tsp garam masala
- ½ tsp amchur (dried mango powder) or a squeeze of lemon
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
Optional extras
- Thinly sliced red onion, to serve
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel and halve.
- Meanwhile, heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes.
- Add the garlic, ginger and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds. Add the tomatoes and chickpeas and simmer for 10 minutes, crushing a few chickpeas to thicken the sauce.
- Stir in the garam masala, amchur and salt.
- Serve topped with the eggs, coriander and a little sliced red onion if you like.
Swaps and tips
The chana masala keeps for 3 days in the fridge or freezes well; boil the eggs fresh. For more heat, add a second green chilli.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 34 g | 10 g | 27 g | 534 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
