This wonderful chickpea curry is easy to make and works equally well as a main course or side
Chana masala, chole masala, channay, chholay: whatever you call it, this has fair claim to be the most popular curry in India, where it’s sold on the streets, served at parties and eaten at all times of day from breakfast to late-night snack. Cheap, nutritious and easy to make in quantity, it reheats well and, most importantly, tastes great.
Prep 15 min
Cook 40 min (if using tinned chickpeas)