Chana Masala (Chick Pea Curry) and Brown Rice

Chana Masala (Chick Pea Curry) and Brown Rice Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This chana masala recipe from South India has great flavours originating from the coconut milk and whole spices. Look out for a distinct taste of coconut with a subtle sweetness. It takes a little time to get the spices ready but is well worth the effort.


1. Place the rice, 300ml cold water and a pinch of salt in a large saucepan and bring to the boil. Reduce the heat. Cover with a lid and simmer for 20 minutes until the water has gone. Remove from the heat and rest for 5 minutes. 

2. Place all the whole spices except the cinnamon in a saucepan and toast over a gentle heat, being careful not to burn.  Add the powdered spices and remove from the heat.  When cold grind to a fine powder.

3. Heat a saucepan over a medium heat and fry the onions in the oil until starting to brown.

4. Add the garlic, ginger, tomatoes, bay leaf, green chilies, cinnamon and the spice mix. Cook for 2 minutes. 

5. Add the chickpeas and coconut milk, bring to a simmer and cook for a further 10 minutes.

6. Stir in the chopped corriander, add some lime juice and serve.

Food Tags


Preparation Time: 10mins

Cook Time: 20mins

Serves: 2 people


1 x 400g tin chick peas (drained and rinsed)

½ tin coconut milk

2 onions (sliced)

4 tomatoes (chopped)

1 tsp fresh ginger (chopped)

2 cloves garlic (chopped)

2 small green chilies (bruised)

2 tbls sunflower oil

1 bay leaf

Fresh corriander (small bunch)

1 lime


Spice mix:

½ tsp chili powder

5 cardamom pods (seeds only)

2cm piece cinnamon stick

8 peppercorns

1 tsp garam masala 

3 cloves

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp fennel seeds 

1 small dry red chili



100g brown basmati rice

Pinch of salt

Equipment / Utensils

Spice grinder or pestle & mortar.