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SugarRoti Chickpea (Garbanzo) Curry Recipe

SugarRoti Chickpea (Garbanzo) Curry Recipe

SugarRoti Chickpea (Garbanzo) Curry Recipe

4 servings / 4 steps / 4 ingredients

Garbanzo Nu Spice

Chana masala or chole, is a tangy chickpea (garbanzo) curry sold by street vendors throughout India, as a snack, main meal, or breakfast. Our SugarRoti Chickpea (Garbanzo) Curry is a delicious, high protein, vegan one-pot Indian curry that can be made in 40 minutes using only 4 fresh ingredients and our SugarRoti Garbanzo Nu Spice. Make this dish vegan by using olive oil instead of ghee (clarified butter).

Enjoy over rice, quinoa, couscous, with a roti (also known as chapati – a round flatbread from India) or by itself.

Spice Level
SugarRoti Chickpea (Garbanzo) Curry Recipe


  • 1 SugarRoti Garbanzo Nu Spice Package
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely chopped (approx. 2 cups)
  • 1 medium tomato, finely chopped (approx. 1 cup)
  • 2 cans garbanzo beans, drained 
  • 1 ½ cups water (or your favorite broth. For a thicker curry, use less liquid)
  • medium serrano chili, finely chopped (remove seeds for a milder spice)
  • sour cream or yogurt, to taste
  • ¼ cup fresh cilantro, finely chopped


  1. Heat oil in a large saucepan over medium heat. Add SugarRoti Garbanzo Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add onions and serrano. Sauté until onions are tender. Add tomatoes and stir, scraping bottom of pan (5-8 min).
  3. Mash ½ cup garbanzo beans and add mashed beans plus whole beans to the saucepan. Add water, cover and simmer (13-15 min).
  4. Remove chili pepper, curry leaves and bay leaves. Stir in sour cream or yogurt and garnish with fresh cilantro before serving.

 *Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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