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Chana Masala

By Dan Doughkneeder

Chana Masala is a hearty North Indian stew of chickpeas simmered in a spiced tomato and onion gravy with warming spices like cumin, coriander, and garam masala. Tangy and aromatic, it pairs beautifully with rice or flatbreads like naan. A protein-rich vegetarian classic, it’s easy to prepare and full of vibrant flavor.

Prep:
15
Cook:
40
Total:
55
Servings:
4 servings

Ingredients

  1. 2 tbsp oil
  2. 1 cup onion, finely chopped
  3. 2 clove garlic, minced
  4. 1 tbsp ginger, minced
  5. 1 tsp cumin seeds
  6. 1 tsp ground coriander
  7. 1 tsp ground cumin
  8. 0.5 tsp turmeric
  9. 0.5 tsp chili powder
  10. 1.5 cup tomato puree
  11. 2 can chickpeas, drained and rinsed
  12. 1.5 cup water
  13. 1 tsp garam masala
  14. 0.3 cup cilantro, chopped

Steps

  1. Heat oil in a pan over medium heat and saute onion, garlic, and ginger until fragrant and translucent.
  2. Add cumin seeds and ground spices; toast briefly, then stir in tomato puree and cook until slightly reduced.
  3. Stir in chickpeas and water; bring to a simmer, cover, and cook until flavors meld.
  4. Finish with garam masala and cilantro, simmer 2 minutes, then adjust seasoning and serve.