Vegetarian chickpea masala

This vegetarian chickpea masala is wonderfully spicy and can be on the table in just over half an hour. Extra tasty with rice, naan and / or poppadoms.

35 minutes 4 people Main course
Vegetarian chickpea masala


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  • 400 grams chickpeas
  • 1 green pepper
  • 1 red onion
  • 4 garlic cloves
  • 3 cm fresh ginger
  • 1 red chilli
  • 140 grams tomato purée
  • 1 tablespoon black mustard seeds
  • 2 tablespoons garam masala
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin seeds
  • 200 ml cream
  • 200 ml natural (Greek) yoghurt
  • half a lime
  • sunflower oil or other neutral oil
  • rice and naan or poppadoms to serve with it
Vegetarian chickpea masala ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • spoon
  • fine grater
  • colander or sieve
  • deep frying pan
  • wooden spoon


35 minutes 4 people Main course

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Preparation – 15 minutes

Peel and finely chop the onion and garlic cloves. Wash the pepper, remove the seeds and cut into small cubes.

Peel the ginger root, it is best to do this with a spoon. Then finely grate the ginger. For a milder version, remove the seeds from the red chilli and finely chop.

Rinse the chickpeas with cold water and then drain.

Vegetarian chickpea masala
Vegetarian chickpea masala

Finishing the vegetarian chickpea masala – 20 minutes

Heat a dash of oil in a deep frying pan. Sauté the onion and garlic for a few minutes. Add the paprika, red chilli and ginger and after a few minutes add all the spices.

Fry the tomato purée briefly. Then add the chickpeas along with the cream and yoghurt. Stir well and heat for a few more minutes.
Season with the juice of half a lime. Serve with rice and poppadoms or naan and garnish with fresh parsley or coriander. Enjoy your dinner!

Vegetarian chickpea masala: frequently asked questions

Can I add extra vegetables to this curry?

Yes, for example, you could add small cauliflower florets to this curry.

Can I make this chickpea masala vegan?

Yes, instead of cream and yoghurt, use coconut milk for a vegan chickpea masala.

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