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 sugar

Chana masala chickpea curry with cilantro and rice
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 4 servings

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

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.

Ingredients

Chana masala

  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 green chile, minced
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped cilantro

For serving

  • Rice or naan, for serving

New to an ingredient? See Garam masala, Turmeric in our kitchen glossary.

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

  • Taking the onions to a deep golden brown gives the sauce its depth.
  • It tastes even better the next day.

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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