Chana Masala
This chana masala recipe is easy to make with chickpeas, tomatoes and flavorful spices. Serve with rice for a healthy, satisfying vegan meal!
- Total time
- 55 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
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Yellow Onion
1 medium yellow onion (chopped)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chana Masala
Garlic
2 garlic cloves (grated)
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Details and source
Source: Chana Masala
Fresh Ginger
½ teaspoon grated fresh ginger
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Details and source
Source: Chana Masala
Sea Salt
Heaping 1 teaspoon sea salt
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Details and source
Source: Chana Masala
Tomatoes
1 (28-ounce) can whole peeled tomatoes
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Details and source
Source: Chana Masala
Chickpeas
3 cups cooked chickpeas (drained and rinsed)
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Source: Chana Masala
Cilantro
½ cup chopped fresh cilantro (plus more for serving)
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Source: Chana Masala
Lemon Juice
1 teaspoon fresh lemon juice (plus more for serving)
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Source: Chana Masala
Brown Rice
Cooked brown rice or white rice
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: White Rice
Source: Chana Masala
Whole Milk
Whole milk Greek yogurt (for serving)
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Details and source
Source: Chana Masala
Additional ingredient notes
Ingredients
Chickpeas, of course!
I typically make this recipe with canned chickpeas because they’re so darn convenient. But if you like, you can cook dried chickpeas from scratch. 1 cup dried will yield about 3 cups cooked. Prepare them according to this method for how to cook dried beans. Yellow onion – Chop it finely so that it melds into the rich sauce. Garlic and fresh ginger – Instead of chopping them with a knife, I grate them using a Microplane zester. It gives them a fine, paste-like texture that helps them release great flavor into the curry without a long cook time. Cumin seeds – The only whole spice I call for here!
Required setup
Equipment
large skillet
Method Overview
Structured method notes that are separate from the step timeline.
How to Make Chana Masala
Here’s what you’ll need to make this chana masala recipe: Ingredients Chickpeas, of course!
I typically make this recipe with canned chickpeas because they’re so darn convenient. But if you like, you can cook dried chickpeas from scratch. Prepare them according to this method for how to cook dried beans. Yellow onion – Chop it finely so that it melds into the rich sauce. Garlic and fresh ginger – Instead of chopping them with a knife, I grate them using a Microplane zester. It gives them a fine, paste-like texture that helps them release great flavor into the curry without a long cook time. Cumin seeds – The only whole spice I call for here! You could substitute ground cumin, but the whole seeds add wonderful depth of flavor to this simple recipe.
My Easy Method
To make this chana masala recipe, start by sautéing the onion.
Cook until it’s soft and browned, around 8 minutes. Next, add the spices. Stir in the cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne. Cook until fragrant, 30 seconds or so. Mix in the ginger, garlic, salt, and 1/4 cup of water. Add the tomatoes and their juices. I like to break apart the tomatoes with my hands as I add them, but you could also crush them with your spatula or spoon once they’re in the skillet. Stir to combine with the onion and spices.
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
55 min
Total time from the source recipe card.
Step 1
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
medium heatSkilletStep 2
Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and ¼ cup of the water.
Image detailsOnions and spices cooking in a skillet with wooden spoonLove And Lemons · Chana MasalaDev reference Visual cue
until fragrant.
Checks2
Visual cueInfoVisualuntil fragrant.
Expected state: until fragrant.
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Stir and cook for 30 seconds, or until fragrant.
Inputs and tools9
Uses
- ½ cup water
- Heaping 1 teaspoon sea salt
- ½ teaspoon grated fresh ginger
- 2 garlic cloves (grated)
- ¼ teaspoon ground cardamom
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
Why and source
This step has reviewed source-backed guidance.
- Source: Chana Masala
Step 3
Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens. Add the chickpeas and the remaining ¼ cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.
Image detailsAdding chickpeas to tomato and onion sauceLove And Lemons · Chana MasalaDev reference Visual cue
until the sauce thickens.
Checks2
Visual cueInfoVisualuntil the sauce thickens.
Expected state: until the sauce thickens.
TimingInfoTimingfor 8 to 10 minutes
Target: 8-10 minute
Expected state: Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens.
Inputs and tools4
Uses
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas (drained and rinsed)
- ½ cup chopped fresh cilantro (plus more for serving)
- 1 teaspoon fresh lemon juice (plus more for serving)
Why and source
This step has reviewed source-backed guidance.
- Source: Chana Masala
Step 4
Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
Image detailsChana masala with riceLove And Lemons · Chana MasalaDev reference Checks1
ServiceMain recipeSource service instruction
Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.
Inputs and tools2
Uses
- Cooked brown rice or white rice
- Whole milk Greek yogurt (for serving)
Why and source
This step has reviewed source-backed guidance.
- Source: Chana Masala
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
STORAGE
Store leftover chana masala in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Tip: This chana masala recipe is GREAT leftover. The flavors just get better as it sits in the fridge!
Ingredients
2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 teaspoon cumin seeds 1 teaspoon garam masala ½ teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon ground cardamom Pinch of cayenne pepper 2 garlic cloves, gr
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4
Sauce
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Adapted from source
Imported from the love-and-lemons page for dev review.
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Chana Masala
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