I am finally typing up this long overdue recipe, even though my laptop keyboard is still determined to make the process as difficult as possible. A few weeks ago, I shared a photo of my usual Saturday morning Desi breakfast on Instagram. Most weekends, I like to use whatever is left from Friday night’s dinner and serve it with a fresh paratha or poori. It is simple, comforting, and exactly the kind of breakfast that feels worth slowing down for.
On this particular Saturday, however, there were no leftovers waiting for me. I still wanted something warm, savoury, and satisfying, so I put together this easy bhuna chana masala with the ingredients I had on hand. The result was a simple chickpea curry that tasted like it had taken far more effort than it actually did. It is the kind of recipe that proves a good breakfast does not need to be complicated.
This easy bhuna chana masala is incredibly low effort, deeply comforting, and full of the rich flavour you expect from a good chickpea curry. Everything goes into one pan, then the chickpeas are simmered gently on a low heat until they become tender and absorb the spices. After that, the curry is cooked down until the excess moisture disappears and the masala clings beautifully to the chickpeas.
The real charm of this recipe is in the texture. When the chickpeas simmer slowly for 30 to 40 minutes, they become soft enough to almost melt in your mouth. Served with a boiled egg and a slightly soft yolk, the combination is absolutely delicious. The chickpeas are savoury and warmly spiced, while the egg adds richness and turns the dish into a more filling meal.
This chickpea curry is especially good with a crispy, flaky paratha and a hot cup of masala chai. It also works well with chapatti or rice, depending on what you have available. If you prefer a creamier finish, you can stir in a small dollop of double cream once the cooking is complete and the heat has been turned off. That final touch makes the masala feel even more luxurious without changing the simple nature of the dish.
The method used here is often referred to as “bhooning”, which means cooking the masala down until the water has evaporated and the oil begins to separate slightly from the spices. This step is important because it concentrates the flavour and gives the curry its signature bhuna texture. Keep stirring as the curry dries out so the masala does not catch at the bottom of the pan.
This is a lovely recipe for a relaxed weekend breakfast, a quick lunch, or a comforting dinner when you want something hearty but easy. It uses pantry-friendly ingredients, comes together without fuss, and delivers a warm bowl of spiced chickpeas that feels homely and satisfying every time.
Enjoy, with love x
📋 Recipe
Easy Bhuna Chana Masala – Chickpea Curry
A simple and satisfying bhuna chana masala made with chickpeas, onion, tomato, warming spices, and optional boiled eggs. Serve this easy chickpea curry with paratha, chapatti, rice, or masala chai for a comforting Desi-style meal.
Ingredients
- 1 tin chickpeas, drained (1 tin drained = 240g/1 cup)
- 1 (110 g) onion, finely diced
- 1 (120 g) tomato, finely diced
- 2.5 teaspoon Kashmiri red chilli powder
- 0.5 teaspoon turmeric
- 0.75 teaspoon coriander powder
- 0.5 teaspoon whole cumin seeds
- 0.5 teaspoon cumin powder
- 2 teaspoon salt or to taste
- ⅓ cup (80 ml) oil
- 2 boiled eggs optional
Instructions
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Add all the ingredients, except the boiled eggs, to a pan with about ½ cup (125ml) water. Cover the pan and cook on low heat for 30 to 40 minutes, allowing the chickpeas to soften and absorb the spices.
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Uncover the pan. If there is still moisture in the curry, turn the heat up to high and cook it down while stirring continuously. Continue to bhoon the curry until it becomes dry and the masala coats the chickpeas well.
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Garnish with sliced boiled eggs, if using, and serve hot with chapatti, rice, paratha, or poori.