Spicy olive channa masala


  • 15 pcs Spanish Black olives
  • 1pcs Onions chopped
  • 10g Garlic chopped
  • 30ml Pure Olive Oil
  • 15g Corriander powder
  • 5g Cumin powder
  • 3pcs Chili powder
  • 3g Turmeric powder
  • 3pcs Chopped tomatoes
  • Water
  • 150g Chick peas boiled
  • 5g Paprika powder
  • 5g Garam masala powder
  • Salt
  • 10ml Lemon juice
  • 2pcs Green chillies
  • 10g Ginger
  • 15g Corriander chopped


1. Heat oil in a large skillet.
2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3. Turn heat to medium-low.
4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5. Stir for a few seconds.
6. Add the tomatoes.
7. Cook the tomatoes until browned lightly.
8. Add chickpeas, Spanish Black olives and a cup of water and stir.
9. Add the roasted cumin, paprika, garam masala, salt and lemon juice.
10. Cook covered for 10 minutes.
11. Remove the cover add the minced chili and ginger.
12. Stir and cook uncovered for 30 seconds.