Easy Chickpea Masala with Broccoli and Mushroom

Simple chickpea masala with mild curry sauce and the combination of veggies. It is a great under 30-min lunch/dinner recipe for busy days.
Course Main Course
Cuisine Indian
Keyword broccoli, chickpea, curry, rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 320kcal



  • Chop onion and garlic. Cut broccoli and mushroom into smaller pieces.
  • Preheat a wok or a frying pan at medium heat and add olive oil. Start with adding the onions. Once it's almost sauteed you can add the chopped garlic cloves. Sautee them together for a minute. 
  • Add chopped broccoli and mushroom and fry them for a couple of minutes stirring continuously.
  • Add tomato sauce and pour hot water until vegetables are covered. 
  • Right after, add all seasoning: sweet paprika powder, curry, turmeric, cumin, ginger, cinnamon, salt, and pepper. The amounts of spices I used will result in a medium intense curry flavor. 
  • Now simmer on medium heat (not boiling) the broccoli and the mushroom in the sauce. As we prefer broccoli to stay a bit crunchy, we cook them for approx. 10 mins. 
  • When you like the texture of the broccoli, you can add the canned chickpeas and dairy-free cooking cream and bring it to boil. The chickpeas don't really need to be cooked as they are canned and ready to eat.
  • Serve them with rice. Good appetite!



Calories: 320kcal