Masala Chickpea

I have seen this kind of recipe in a TV program. Unfortunately I didn't write down the exact recipe, so I have created a new recipe and made this masala chickpea. I like chickpea very much, but my husband doesn't like it. Whenever I cook chickpea, he eats only 3 or 4 teaspoon of it. When I made this masala chickpea for the first time, as usual I  thought he won't like it and I will have to eat the most. Surprisingly he ate a lot and I was left with small amount :). I am sure most of you will like this masala chickpea.

Prep Time: 5 min    Cook Time: 15 min    Total Time: 20 min      


  • 1 cup chickpea (dry chickpea)
  • required amount of water
  • salt to taste


  • 3 tablespoon onion chopped finely
  • 2 red dried chili
  • 2 tablespoon shredded coconut (or decicated coconut)
  • 1 teaspoon oil or butter or ghee
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon mustard seed
  • small piece of ginger


  • Soak chickpea overnight or around 8-10 hours.
  • Drain the water from chickpea, wash well and cook with required amount of water (I used 1/2 cup water)
  • Cook it for around 10 - 15 minutes and add salt, when it is 75% cooked. If you can cut a chickpea into two pieces using spoon indicates, it is the right time to add salt.  
  • Cook it for another 4-6 minutes until it is fully cooked (it should be in shape, but you should be able to mash it with the spoon or using your fingers).
  • Drain excess water if there are any and keep that aside.
  • Heat oil (or ghee) in a non stick pan and add mustard seeds and allow it to crack fully, then add all the masala ingredients and saute them for around 2-3 minutes until they turn slightly into golden brown. A nice aroma will come out from the coconut. Switch off the flame.
  • Allow that to cool down and then grind the masala ingredients semi coarsely.
  • Heat the non stick pan and add masala ingredients and chickpea (if you like you can add some shredded coconut as well) and mix all well.
  • Serve hot.


  • If you like you can grind the masala ingredients finely and add some extra shredded coconut when combing it with the chickpeas.  We like little pieces of chilli and onion, so used to grind them semi coarsely.
  • You can add salt after chickpeas are fully cooked, but if you add in the middle,  it will taste good (in my opinion)
  • If you add salt when you start boiling chickpeas, it will take more time to cook.
  • Always try to add required amount of water to cook chickpea. If you add more water, the excess water will also contain some nutrients and you will loose them when you drain it. If you had to drain excess water, then use it to prepare the  chapatti dough or in any curry.
  • The required amount of water is highly depend on your stove temperature, type of cooking pan (covered pan or open pan), soak time and type of chick pea. I usually add the minimum amount of water to cover the chickpea fully and cook it in medium-high flame and cover with lid for first few minutes (until foam develops) and then remove the lid. This technique works well for me (I never add or drain water in the middle)
  • Cooking time will vary with the type of chickpea and the soak time. If you use frozen chickpeas it will be ready in few minutes.
  • You can cook chickpea using pressure cooker as well, which will save lot of time and energy.
  • Pre-soaking the chickpeas before cooking will reduce the cooking time and only a little amount water-soluble nutrients in chickpeas will be lost due to reduced time of exposure to heat. 

Nutrition fact: Chickpea is a good source of protein, folate and zinc.

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