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–+ servings
chana masala with kale and a dollop of yogurt on a plate

Chana Masala

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ tablespoons (1½ tablespoons) olive oil or vegetable oil
  • 1 large (1 large) onion chopped
  • 2 cloves (2 cloves) garlic grated
  • 2 teaspoons (2 teaspoons) ginger grated
  • ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
  • 2 teaspoons (2 teaspoons) ground coriander
  • 1½ teaspoons (1½ teaspoons) turmeric powder
  • 1 teaspoon (1 teaspoon) ground cumin
  • 3 cans (15 ounces each) (720 grams) chickpeas or 4½ cups cooked chickpeas
  • 2 cans (15 ounces each) (800 grams) diced tomatoes
  • 1 cup (250 grams) water
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • ¼ teaspoon (¼ teaspoon) black pepper
  • 1 teaspoon (1 teaspoon) garam masala

SERVES WELL WITH

  • 4 wedges (4 wedges) lemon + cilantro + yogurt + tadka.
  • 4 portions (4 portions) naan substitute roti or basmati rice.

  • FLAVOR BASE: Heat 1½ tablespoons olive oil in a large skillet or Dutch oven. Add 1 large onion, chopped, and sauté on medium heat for 3 to 5 minutes.
    Stir in 2 cloves garlic, 2 teaspoons ginger (grated), ¼ teaspoon red pepper flakes, and sauté for one more minute until fragrant.
    Lower the heat and add 2 teaspoons ground coriander, 1½ teaspoons turmeric powder, and 1 teaspoon ground cumin.
    Stir for 1 minute to bloom the spices.
    flavor base with onion, garlic, ginger, and spices
  • ADD CHICKPEAS: Add 3 cans (15 ounces each) chickpeas, drained and rinsed, 1 teaspoon salt, and ¼ teaspoon black pepper, and stir for 1 minute.
    chickpeas sautéed in the flavor base
  • SIMMER: Add 2 cans (15 ounces each) diced tomatoes and 1 cup water (use it to rinse the tomato can).
    Simmer on medium heat for about 20 minutes or until you reach your desired consistency. Stir occasionally.
    When the chana masala is ready, turn the heat off, stir in the 1 teaspoon garam masala, taste, and adjust for salt.
    chana masala in a dutch oven
  • MAKE IT A MEAL: Serve with 4 portions naan or basmati rice. Top with 4 wedges lemon and cilantro.
    Add a generous dollop of yogurt or non-dairy yogurt.
    You can add a side of leafy greens such as spinach or kale. You can even toss them in the chana masala and cook for 5 minutes until they wilt.
    Optionally, drizzle with a quick tadka.
    Chana masala with rice and kale on a plate
Nutrition information is an estimate for 1 serving of chana masala out of 4 without rice, bread, or toppings.
SUBSTITUTIONS
- Onion: you can use white or yellow onions.
- Oil: we use olive oil, although that's not traditional in Indian cuisine. You can substitute any vegetable oil, peanut oil, canola oil, sunflower oil, avocado oil, coconut oil, or ghee for olive oil.
- Red pepper flakes: substitute red chili or green chili for red pepper flakes.
- Tomatoes: canned diced or crushed tomatoes are great all year round. You can substitute chopped-up fresh ripe tomatoes for canned tomatoes when in season.
- Cilantro or fresh coriander: if you don't like cilantro, you can use fresh flat-leaf parsley instead.
STORAGE
- Make ahead: Chana masala is an excellent recipe for meal prep as it lasts (and gets better) in the fridge for up to 4 days.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Let the chana masala cool completely, then transfer it to a freezer-friendly container and freeze for up to 3 months. Thaw in the fridge for several hours or in the microwave with the thawing function.
- Reheat: Reheat it in a pot with a dash of water or the microwave for a couple of minutes.
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