Chana Masala

Chickpeas simmered in a tangy, spiced onion and tomato sauce with ginger, garam masala and a squeeze of lemon. Vegan; serves 4.

Naturally gluten-freeVeganVegetarianDairy-freeNo added sugarFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Chana masala chickpea curry with cilantro and rice

Chana masala is one of the best-loved vegetarian dishes in India: chickpeas in a thick, tangy tomato gravy. Canned chickpeas make it a 40-minute dinner.

Mashing a few of the chickpeas thickens the sauce.

Instructions

  1. Toast the cumin. Heat the oil in a large pan over medium heat and add the cumin seeds; cook until they sizzle and darken slightly, about 30 seconds.
  2. Cook the onion. Add the onion and cook 8 to 10 minutes until deep golden. Add the garlic, ginger and chile for 1 minute, then the ground spices for 30 seconds.
  3. Add tomatoes. Add the tomatoes and cook 5 minutes until they break down.
  4. Simmer. Add the chickpeas, water and salt. Simmer 15 minutes, mashing a few chickpeas against the pan to thicken.
  5. Finish. Stir in the lemon juice and cilantro and serve with rice or naan.

Nutrition per serving (estimated)

350Calories
46 gCarbohydrates
13 gFiber
33 gNet carbs
13 gProtein
14 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeVeganVegetarianDairy-freeNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Taking the onions to a deep golden brown gives the sauce its depth.
  • It tastes even better the next day.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 5 days; it tastes even better the next day. Freeze up to 3 months. Reheat on the stove with a splash of water.

Questions about this recipe

Is chana masala vegan?
Yes, as written.
Can I use dried chickpeas?
Yes. Soak 1 1/2 cups overnight and cook until tender before adding.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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