Chana masala is one of my favorite menu items at Indian restaurants. It’s a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!
I shared this recipe back in 2014, and wanted to revisit it as we’re all spending more time at home. I thoroughly enjoyed the fragrant 20 minutes I spent over the stove for this recipe.
To make this chana masala, you’ll need onion, ginger, garlic, and several good-for-you spices, including coriander, cumin, and turmeric. Garam masala is the traditional spice blend for chana masala, but if you don’t have that on hand, you’ll find alternatives below.
I’d like to start cooking Indian recipes more often. Which one would you like to see next? For more pantry-friendly recipes, check my healthy pantry recipes roundup.
Authentic Chana Masala vs. This Quick & Easy Method
I was happy when I found a recipe for quick and easy chana masala in the pages of Angela Liddon’s cookbook, The Oh She Glows Cookbook (affiliate link). I’ve modified Angela’s ingredients and cooking method a bit. Let me be the first to point out that this recipe is somewhat unconventional!
Authentic chana masala is typically made with whole spices, plus some dried mango powder (amchur). This recipe makes use of ground spices, which we’ll cook in some oil to bring out their best. Instead of dried mango powder, we’ll garnish the dish with a wedge of lemon for tart flavor.
Watch How to Make Chana Masala
Canned Tomato Options
I love using crushed fire-roasted tomatoes in this recipe, which offer a shortcut to rich, long-simmered flavor. If you don’t have them, don’t worry.
You can also use canned whole tomatoes (with their juices), and crush them against the side of the pot with a sturdy spoon as they simmer. Or substitute diced tomatoes, which will produce a more chunky result (you could blitz them a few times in a food processor or blender beforehand, to achieve crushed tomatoes).
Spice Options
Garam masala is traditionally used in chana masalas. Garam masala roughly translates to “hot spice mix” in English. It’s made from a blend of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that vary by region and preference. No two masalas are exactly alike.
If you don’t have garam masala and don’t want to make another trip to the store, here are a few unconventional options. I know for certain that tikka masala is nice (tikka masala has brighter notes of chili powder and paprika).
Or, you could use a teaspoon of yellow curry powder—it won’t taste the same, but it will be good! If you don’t have either of those, you could likely just omit the spice blend, and add a pinch of ground clove and cardamom to the pot if you have them.
Craving more Indian recipes?
I’m working on my expanding my collection of Indian recipes, but here are a few favorite recipes inspired by Indian cuisine.
- Creamy Golden Milk (Hot or Iced)
- Quick Dal Makhani
- Masala Lentil Salad with Cumin Roasted Carrots
- Turmeric-Spiced Whole Roasted Cauliflower
- Roasted Cauliflower: See the Indian-inspired version.
Please let me know how this recipe turns out in the comments.
Quick Chana Masala
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cooked
- Cuisine: Indian
- Diet: Vegan
Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.
Ingredients
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
- ½ teaspoon fine sea salt, to taste
- 5 cloves garlic, pressed or minced (about 1 tablespoon)
- 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- 1 ½ teaspoons garam masala**
- 1 ½ teaspoons ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- Pinch of cayenne pepper (optional!*)
- 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
- 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
- Lemon wedges, for garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
- Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
- Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
- Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Notes
Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.
*Tame the heat: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more.
**Spice blend note: Garam masala is traditional. If you don’t have it and want to get by without making another trip to the store, you could use tikka masala instead, or perhaps even 1 teaspoon yellow curry powder. Don’t have any of those? I suspect this dish would be nicely flavorful with an added pinch of clove and cardamom, or even nothing at all.
Storage suggestions: This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 5 days. I believe you could also successfully freeze the chana masala and rice components for later.
Change it up: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).
Update 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin. I made the switch because ground cumin is easier to find. The recipe called for cooking the cumin seeds in the oil before adding the onion, etc. (Cook for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.)
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Karen
absolutely a winner – great for a week night meal – very tasty Kare
★★★★★
Kate
Thank you, Karen!
Logan
Hey! I made this and love it. Just on route question. I thought it was slightly too tomato-saucy. Any suggestions on what to chance ramp up on to down the tomato taste??
★★★★★
Kate
Hmmm that is interesting! You could try adding a little more of your favorite spice or flavor of the soup. Hope this helps!
Ashna
I would use half a can of tomatoes. That way you still get the tangy taste and it won’t strangle the spices. Normally when I cook it, I use 1-2 ripe Roma tomatoes with 2 cans of channa. :)
DF
Delicious and easy! I made it into a Chana/Gobi Masala by adding cauliflower. I wanted more veggies but wanted a one-bowl meal too.
Kate
Thanks for sharing!
joan
Do you worry about phytic acid in canned beans?
Kate
Hi Joan, I don’t! I have read that cooking gets rid of phytic acid, and canned beans are cooked beans so that shouldn’t be a problem.
Jorie
I just made this for my vegan Sweetie and I and we both loved it. Added some veggie broth as it cooked to keep it from drying out as it simmered and we added a few scoops of Chana Masala powder.
★★★★★
Kate
Thank you for sharing your approach, Jorie. I appreciate the review!
Drona
Hello, love the recipe but please change the Basmatirice boiling to 20 mins. I boiled for 30 mins and it is just mush!
★★★
Kate
I’m sorry the timing didn’t work out! I didn’t have that experience when I tested this several times. But, thanks for sharing your experience!
Kate Eingurt
Mine turned to mush too but I’m guessing it’s because I used white basmati and not brown.
★★★★
Faiza
Sounds like something cookie would say? * wink wink * Pls take with a pinch of salt n masala…!
Kate
:)
Naz
It tasted really good!Thank you for the wonderful recipe
★★★★★
Kate
I’m happy you enjoyed it, Naz. Thanks for your review!
LENNON SUSAN
Delicious….made it on Saturday. Making it again tonight….(Monday!)
★★★★★
Kate
You do really like it! That’s great. Thanks for the review, Lennon.
Bee
Loving all the spices! I bet this makes your home smell amazing!!
★★★★★
Kate
It does! Let me know if you try it, Bee.
Paige
Excellent, could eat this everyday and never tired of it.
★★★★★
Kate
Wonderful, Paige!
Ashna
Thank you for sharing this recipe! My gf loves Indian food and i just forwarded her the link to try it on her own.
Kate
Thank you, Ashna!
Lynn
Too tomatoey, and the spice overtook the other flavours. Timing was off. Not ideal if used to traditional Chana masala.
★★
Kate
I’m sorry you didn’t love this one, Lynn. Thank you for your feedback!
Sophie
I made this recipe this week. Loved it. It was easy to make. Loved all the flavours. I will definitely be making this recipe again. Thank you.
★★★★★
Kate
You’re welcome!
Anne
Thank you for the wonderful recipe! I have made this several times (and it makes a lot for one person, so I always freeze some and it freezes beautifully). I usually cook it a bit longer in order to cook some of the water off so that it’s thicker. So great for the cooler weather!
★★★★★
Stephanie
You’ve done it again! This is the third recipe of yours I’ve tried and it was a hit at home. I used tikka masala instead of garam masala (just because I’ve been using garam masala a lot lately and wanted to try different flavors) added cayenne, and left my pepper seeded for the heck of it. It was SO easy and absolutely delicious.
Kate
Thank you, Stephanie!
KB
Perfect! Quick and yet layers of flavor.
★★★★★
LucySunshine
Keeper! I did not serve it over rice so I did not want it super saucy. I do agree with those that warned the full 28oz of tomatoes would makes this a little too tomatoey. I reduced tomatoes by half. To get the consistency I like I added a little of the water I saved from making the chickpeas (I did not use canned) The spice levels were perfect as written! Thanks for another winner
★★★★★
Angela
Very tasty! I added a lot of extra salt and a little less cayenne powder. I used diced tomatoes because that’s what I had and I didn’t put any Serrano peppers in. I added about 1/4 cup of heavy whipping cream since I did not have coconut milk. Served with cauliflower rice. It came out really good.
★★★★★
Kate
Thank you for sharing, Angela! I appreciate your review.
Pallavi Bharadwaj
Thank you so much for sharing this recipe Kate! I made this for lunch today. Since I am from India I had some additional spices that make this taste truly restaurant style. Dried fenugreek leaves and dried pomegranate seeds powder case in point. I am mentioning since you said you love Chana Masala as much as I do! Keep these coming please. Your daily recipes are therapeutic in these crazy times :)
★★★★★
Kate
You’re welcome! I’m glad this one meets your expectations. :)
SERA MATTSON
Pallavi, where do you add the dried fenugreek leaves? I have some and would love to make it a more authentic dish!
★★★★★
Pallavi Bharadwaj
Hi Sera,
I make a concoction of all the dry spices in a bowl first and add it after I add the chickpeas to sautéed tomatoes, onions and ginger garlic paste. Then let the spices cook for a few minutes until they are fragrant. Hope that this helps..
Alexa
I’m sure I’ve already posted a comment about this recipe…but it is my absolute favorite! Easy, economical and delicious — who could ask for more? :)
★★★★★
Kate
Thank you, Alexa! Thanks so much for sharing.
Hayley
I’m really happy you re-posted this! It’s been taunting me in pinterest forever, and I have all the ingredients on hand (and pretty much always do). I’m going to be adding it to the dinner rotation this week – with all that’s going on, I’m forced to work from home, and I love getting in the kitchen after holing up in my office all day to cook!
Kate
Thank you, Hayley! Let me know what you think.
Andrea
Very nice recipe, I riffed a bit because I wanted more veggies in a tomato-y sauce, so I threw in kale and peas, the tomato taste was pretty strong but I used a bit more garam masala and it balanced out nicely. Definitely bookmarking this.
★★★★
Rachna Ramanathan
This is an awesome recipe! Perfect for a weeknight meal. I would suggest attempting a paneer makhani next, which is a traditional Indian cottage cheese delicacy with lots of creamy goodness! I use Maunika Gowardhan’s butter chicken recipe and replace the meat with cottage cheese, it’s delicious!!
★★★★★
Loulie
The guys worked out in the cold all day today getting ready for spring planting; this warm-sounding Indian dish seemed like the perfect dish for dinner. We have just finished eating and I want to say this WAS a PERFECT, delightfully flavored, one-dish meal!! I substituted diced, roasted chicken for the chickpeas and found the flavors DELIGHTFUL!! Thank you for yet another of your recipes for our “favorites” file!!
★★★★★
Kate
I’m glad you love it, Rachna! Thank you for your review and comment.
Ana
This recipe looks luscious, and I look forward to trying it. Could you please give the nutritional info for the chana masala separately from the rice? I’d like to know whether skipping the rice will bring the total carbohydrate count out of the stratosphere.
Kate
Hi Ana, I don’t have that information for you. Here is more on my nutritional information:https://cookieandkate.com/nutrition-disclaimer/. You can always use an online tool to input your specific measurements to be more exact. Sorry I can’t be of more help!
Nancy Sarner
Thank you! Wanted to find a chana masala recipe today and this was in my mailbox! Yay! Will make this tonight.
Kate
I hope you love it, Nancy!
Nancy Sarner
I’ve made is several times now – delicious!
Carol Berman
sounds like the perfect comfort food. Since I do have amchur (mango powder), how much would you suggest in the recipe? Luckily I have all the ingredients at hand.
Kate
Hi Carol, I didn’t use it so I’m not quite sure how much would work for it, without being too much or too little. But, you could try to omit the lemon at the end if you like and add by taste? I’m glad you have all the ingredients on hand!
Pam
Today I made the chana masala and my husband and I loved it. So creamy and delicious. Truly a comfort food. Served over brown rice. Thank you.
★★★★★
Elizabeth
Has this recipe changed a little recently? I made this recipe about 2 months ago. I kept the link. I swear it called for cumin seeds in the beginning. I recall it saying to watch out for burning of the seeds. Am I going crazy? Lol
★★★★★
Kate
Hey Elizabeth, yes it changed! You have a good memory. :) The original recipe called for cooking 1 ½ teaspoons cumin seeds in the oil before adding the onions, etc. I switched to cumin powder, since most people don’t keep the seeds on hand. I’ll add it to the recipe notes in case you’d like to make the original version.
Megan G.
I love this recipe and thank you for posting something to make use of pantry items and spices! I have been working through quite a bit of your recipes while we’re isolating and it’s been fun to try new things. Thanks again and stay well!
★★★★★
Teija
Love this recipe, have made it multiple times!
Am I going crazy though, but did this recipe originally call for cumin seeds?
Thank you for sharing this recipe!
Kate
Glad to hear it, Teija! You’re not going crazy. :) The original recipe called for cooking 1 ½ teaspoons cumin seeds in the oil before adding the onions, etc. I switched to cumin powder, since most people don’t keep the seeds on hand. I’ll add it to the recipe notes in case you’d like to make the original version.
Pat
Delicious! Very easy to make! First time I made it I followed the recipe (leaving out the peppers). Liked it so much made it again a few days later. Thank you for all the great recipes!
Alli
I’m so obsessed with this recipe, I probably make it once a week! Even my meat-eating family loves this meal. I concur with the ground cumin edit — it still gets the cumin flavor, but without the hassle of finding whole cumin seeds. I like to also top this dish with pine nuts for an extra nutty note! Thanks for the great recipe, Kate!!
★★★★★
Gail
Just made this and it’s wonderful! I used my instant pot: saute feature for the vegetables and spices, then added rest of ingredients and pressured it for 5 mins., using the quick release option. I didn’t have 2 cans of chickpeas, so used lentils I already had cooked. This is a five star recipe in my book and I will definitely be making it again!
★★★★★
Gail
I posted earlier about this recipe and said I didn’t have 2 cans of chickpeas so I used lentils. To clarify, I used 1 can of chickpeas and about 2 cups of cooked lentils. And loved every bite!
★★★★★
Lorraine
Made this for me and my hubby with your newly posted cornbread :) and they were so yummy! Definitely going into my rotation!
★★★★★
Kate
I like you made both! Thank you for sharing, Lorraine. :)
Kianna
This is one of my go tos I’ve made it so many times I’ve lost count. Sad that you updated the recipe to omit the cumin seeds because they are lovely so I’ll be sticking to that version myself. YUM, thanks Kate :)
★★★★★
Dave Day
Just made Garam Chana Masala. Super. Used some frozen tomatoes which peel easily once defrosted.Left a mess in the kitchen but worth it. Not a bit left! Only one criticism. Most Brits do not know what Cilantro is unless they watch US TV programs. To them it is fresh green Coriander leaves as opposed to ground Coriander which is produced from the seeds.
★★★★★
Pam
I have a pot of chickpeas I just made in ins-ta pot. I was wondering if a can of fire roasted diced tomatoes can be substituted for regular diced tomatoes?
no cilantro only parsley?
thank you and can’t wait to make it.
Kate
Sure! That is a good substitute. Your flavor might vary, but it will work well. Parsley typically serves as a good substitute for cilantro as well. Check out this post, it might help with other questions in the future! https://cookieandkate.com/food-storage-tips/
Pam
So delicious, I can’t believe I made it!( Your recipe)
Thanks for the quick reply to my questions about using fire roasted tomatoes and parsley. I did put a dab of plain yogurt which was also a nice addition!
Can’t wait to try Chickpea Tikka Masala with green rice from your cook book!!
★★★★★
Kate
Wonderful! I’m excited you liked it.
Louise Boudreau
Just made this…and it is delicious. I did not add the cayenne pepper for fear that it might be too hot (spicy), and added cauliflower (as a commenter had suggested)at the end. I think the cayenne pepper would be perfect…and the cauliflower was a great additions. I think fresh green beans might also be a possibility. Going to share this with many and will make it gain..for sure. It is a keeper.
★★★★★
Jenni
This was a hit! I love reading the reviews and implementing changes that others have found helpful. As such, I started out using half the recommended amount of crushed tomatoes, but I ended up using the entire 28oz, and I think that was just right, after all. I was lucky enough to have gone to India a couple years ago, and I added some of the spices I purchased there, too. I added fenugreek, a curry mix made especially for chick peas (which consisted of all the spices mentioned in the recipe, plus some), garlic powder, red cayenne pepper, and a mix of two different garam masalas. I probably ended up with having added more spices than the recipe called for, but I like bold flavors, so it was great. I omitted the pepper, because I used cayenne pepper. I simply served it with whole wheat baguette, and I plan to freeze some, as well. What a super healthy, inflammation-fighting dish!
★★★★★
Kate
I’m glad you found comments helpful, Jenni!
Guillermo Cossio
This was thoroughly good! I had to omit some of the spices as coriander and turmeric are hard to come by in my country, but it was delicious all the same.
Also, instead of rice, I used quinoa cooked with curry powder. I’ll certainly make this again!
★★★★★
mkenny
I think this is a terrific recipe! For me, though, I like a little variation in my ‘stew’ contents, so I reduced the chickpeas by half and added in a good amount of cauliflower, and because the hard ingredients were increased I increased the sauce element a little too.
Other adjustments I made were to use a poblano pepper instead of a jalapeno to add flavor and reduce spice (we are a little sensitive at my house), and we added a dollop of Greek yogurt at the table for tang and creaminess, which is not a normal move, I am sure, but was a nice balance.
My kids liked dipping their steamed sweet potatoes, cauliflower and panfried chicken in the sauce – they are aged 4 and 7 – so without the heat the kiddos might like it at your house too.
I will definitely be making this again (a sentiment I have with all C+K recipes I have tried).
★★★★★
Kate
Thank you for sharing how you made this fit your taste! I’m happy you enjoyed it.
Margo
I love Indian food & this was fantastic — so much better & easier than the other Chana Masala recipes I’ve tried! If you are still wondering what other Indian dishes we’d like to see, my request is Palak Paneer (perhaps with a frozen spinach option to make it more ‘pantry’ friendly during this time).
★★★★★
Kate
Thanks for sharing, Margo! I will add it to my list of requests.
Robyn
I made this for dinner the other night and it was yummy. The next day I used leftovers for lunch: toast, with Kate’s Best Hummus (a staple in my fridge) topped off with the Chana Masala. I think I will make this again just to make hummus, chana masala toast!
★★★★★
Anshika
Delicious! You are right about the whole spices, just adding one or two black cardamom in the beginning takes this recipe to a different level :)
Todd
Kate, I made this recipe a couple of times and find there is just not enough depth of flavor. I know you are trying to keep it simple with readily available spices but what makes Indian cuisine so much fun and interesting is the layers of flavors. I searched for and made a couple of traditional recipes and found the addition of amchoor powder (dried mango powder) along with kasoori methi or chana masala spice mix and chat masal can really take this dish to the heavens. PS using coconut oil tastes so much nicer than olive oil (even though I LOVE olive oil). Be well Kate.
★★★★
Amy
I had to adjust some of the ratios and spices here based on what I had on hand (thanks, stay-at-home order), but it still came out delicious! I added in some cauliflower and carrots so I let it cook a bit longer to try to soften those up. I’m planning on freezing a portion or two of this for days when I don’t feel like cooking. Thank you for the recipe!
★★★★★
Kate
Thank you for sharing, Amy! I’m happy to hear you were able to get creative. That is what I love about the kitchen!
Catherine
Gorgeous flavour- just the right amount of spice! Thanks so much.
★★★★★
Kate
You’re welcome, Catherine!
Theresa
Loved this recipe! Quick, easy, delicious… perfect dinner for my young family. I serve it with a little rice and sweet peas.
★★★★★
Kate
I like your combination, Theresa! I appreciate your comment and review.
Toni
I LOVED LOVED LOVED this, used half a jalapeño because I’m a wimp but it was perfect! Thank you!
★★★★★
Dr James II
So confusing and why are you even mentioning how to cook rice for
★
Elaine
I made this tonight and it turned out great.
★★★★★
Sonia
yum! was so good and easy! didn’t have garam masala so used a bit of yellow curry powder, cardamom and cloves — so good!
★★★★★
Kate
Thank you, Sonia! I’m glad you loved it.
Wendy Sadler
This was delicious! I doubled the recipe because another commenter said they made it again 2 days later. I’m too lazy to make it 2 days later! :) Thanks for the yummy recipe.
★★★★★
Kate
You’re welcome, Wendy!
Alyssa
How many calories would 1/2 cup equal, do you think?
Anyways, loved how this turned out! It will definitely be replacing the microwavable pouches I usually get.
★★★★★
Kate
Hi Alyssa! My nutritional information is below the notes section. I would suggest cutting the values in half. I’m happy you loved it!
Rachael Cash
Hi Kate I have been following you for years and just want to say thanks for all the recipes and the joy you bring to food. It’s so nice especially now to flip through the recipes on your blog :)
Mary Jo
This is a keeper! I didn’t have ginger or a Serrano pepper. I substituted a chopped rib of celery for the texture of those ingredients. For flavor, I substituted 1/4 teaspoon each of cinnamon and nutmeg, and added a good shake of crushed red pepper for the heat. Otherwise, I followed the recipe as written. It was delicious!
★★★★★
Elle
Very hearty and delicious! It’s so easy to make that I already made it twice in the past week. The first time, I followed the recipe as is — loved it. The second time, I didn’t add the serrano pepper, and it was still excellent. We roasted some carrots and zucchini separately, which paired well with this chana masala. Thank you so much!!
★★★★★
Jacqueline
I cannot wait to make this tonight! I have a jar of Tikka Masala, would the sauce version still make an equal substitution and if so, still 1.5 teaspoons?
Kate
Hi Jaqueline! What did you decide to do? I assume you would want to add more than dried. What did you go with and how did it turn out?
Tamara
I really loved this recipe for chana masala. I did a couple of things differently based on the advice of someone who has cooked Indian food her whole life. She said never to use olive oil, so I use grape seed oil or canola when cooking Indian food. The other thing she said was to emphasize the coriander, so know I always double that. But I have garam masala on hand and I think that is always better and I added 50% more whole canned tomatoes, but this is just because I love sauce. It’s a great recipe and I have tried many versions of this recipe online and have not liked any other as much as this one. Thanks so much.
★★★★★
Ben
I just made this for breakfast. I only had one can of chickpeas so I subbed a can of butter beans. I also added a large chilli and a glug of lemon juice at the end for some citrussy tartness. Healthy, full of flavour and delicious. Thank you, Kathryne!
★★★★★
Nora
This was so good!! Didn’t think We’d be this impressed!
★★★★★
kashish food
Seeing this, I really got water in my mouth. Thanks for sharing the recipe with us.
★★★★★
Ewa French
This recipe is so delicious. I add cauliflower also. Thanks for such a flavourful recipe
★★★★★
Alankar C Patel
This was delicious. Being Indian-American, and not knowing how to cook Indian food, this brought back a lot of memories. Thank You!
★★★★★
Muna
This recipe was so delicious and i did cut down on the tomatoes (not by choice) but there was still plenty of tomato sauce.
★★★★★
Laura
I loved this!!! Used a whole red chilli as well as the cayenne and added a few tbsps of mango chutney before simmering. Served it with flatbreads and the suggested coriander and lemon wedges. It was a total hit. Spicy, flavoursome and quick! Thank you for sharing your recipe x
★★★★★
David Day
I added a can of cooked brown lentils. You can cook your own dry lentils but give them a thorough washing and boil until tender. They swell up quite a lot so experiment with the quantity.
★★★★★
Kate
Thank you for sharing, David!
Bernadette
Delicious and easy to make.
★★★★★
Kate
I’m happy you think so, Bernadette!
Ashley Bessette
Love your recipes! I made it mild, blended the tomatoes and onions to make my kids happy before adding the chick peas. Flavor is great! Going to eat it with roasted cauliflower.
★★★★★
Yana Byelan
Very good easy cooking recipe.
Everyone loved it. Going to cook chana Marsala again.
★★★★★
kim
love your cooking, Kate! I limit oil which is really easy to do. But I am a big fan!
★★★★★
Andrea
Hi
I have been making so many of your delish veggie dishes, so many go to recipes of i have of yours for my week night dinners. The chana masala I’ve made at least 6 plus its. WW friendly. The other go to recipies kale, farro cranberry goat cheesesalad…that is so wonderful, love the dressing. Then there is the best lentil soup, stuffed shells I just love making your delish recipies. Thank you so much for sharing your recipies.
Kate
Wonderful to hear you have been enjoying so many and you love this one, Andrea! Thanks so much for sharing.
SJF
This was an excellent channa recipe. I skipped the oil (I saute everything in a bit of water) and threw in some cooked baby red potatoes too. I really like the addition of the fresh ginger and garlic. Recommend for sure.
★★★★★
Angela
I’ve been using your recipes for years to feed my sometimes picky children (age 5,7) and veggie loving husband. Everyone ate this recipe without complaint which is a HUGE win. Next time, I’ll go wild and blend the onions, ginger, spice mixture with the tomatoes with a splash of coconut milk (as suggested) for a creamy adaptation. SO YUMMY – thank you!
★★★★★
Zoe
Love this recipe.
★★★★★
Lily
Just made this recipe tonight as I browsing the site to see something quick and easy I could whip up for dinner with what I had in my pantry. It’s so delicious! I only had one can of chickpeas on hand so I subbed in a can of pinto beans and it’s still tasted delcious. I would say the best part was that I made this AND some rice in 30 minutes. This was the perfect meal for this rainy evening! Thanks Kate!
★★★★★
Stu
A Delicious go-to over and over. Have extra veggies? Add them. Want to add some bulk? Shred cabbage and add to the bowl. It is a easy and delicious recipe.
★★★★★
Kate
I love your creativity, Stu! Thank you for sharing.
Andrea
Very nice recipe, I riffed a bit because I wanted more veggies in a tomato-y sauce, so I threw in kale and peas, the tomato taste was pretty strong but I used a bit more garam masala and it balanced out nicely. Definitely bookmarking this.
★★★★
Lucy Burgo
I have been vegetarian for 3 years and am currently making the transition to vegan! This was one of the first vegan dinners I made for my family and everyone loved it! Sure to be one of my go-to dinners. Thank you, Kate!
★★★★★
Katelyn
Flavorful and delicious, definitely a new go to. I forgot I used my last cans of chickpeas so last minute subbed with white kidney beans and it still turned out great. Love all your recipes, they never fail : )
★★★★★
sera
This was delicious, quick, and easy. My friend is getting me some amchur powder from the Indian market. If I was going to add that in, where would I use it? Would I add it in with the rest of the spices or as a finishing touch?
Thanks for another great recipe!
★★★★★
Kate
Hi Sera! I have not used that myself, I would cross reference a recipe that does for guidance. Sorry to not be of more help!
Mad
would love to see a pad thai or a pad kee mao recipe!!
karen umezawa
This looks delicious. I strangely often crave chick peas-even eat them
fresh and warm for breakfast sometimes. I have all the ingredients so will try this one tonight! Thank you for the great variety of recipes you offer!
Joy
This is the best chickpea curry I’ve made and I have made quite a few! Quick and easy, it ticked all the boxes for a Monday night meal!
★★★★★
Billie
Hey! Long time reader of your recipes, first time commenting. Have made this many times now for my family (with almost no spice due to my mom and sister not handling it well), and have it often as leftovers for lunch. Wonderful recipe, and I really appreciate the notes at the bottom for substitutions, as my household is mildly lactose and strictly gluten intolerant. Thanks!
★★★★★
Kate
Thank you, Billie! It’s great to hear from you. I’m happy you love the recipe and can appreciate my notes. I do my best to provide alternatives when I can.
Brian
Made this tonight. So easy and delicious. Thank you!
★★★★★
Daniel
Way too much tomato for my taste. It was like eating chickpeas in a pool of marinara sauce.
★★
Kathleen Novello
Made this last night. So easy and soooo tasty! I will definitely be making this regularly!
★★★★★
Kate
Hooray! Thank you for sharing, Kathleen.
Betty GR
This has become my go to channa masala recipe! I have made it twice and will be making it again tonight. There’s something about the combination of spices plus the ginger, garlic and jalapeño that works really well. You almost develop a craving for it! This is the first time I have ever commented on a recipe but this one is so terrific, I was moved to write something.
★★★★★
Kate
Thank you, Betty! I’m excited you did. I appreciate your sharing your love for this recipe.
AVA
If using raw chickpeas, how does the recipe varies?
Kate
Hi Ava, I would cook them first and then add them to the recipe, since canned chickpeas are already cooked.
Rachel
Love this recipe! I substituted 1tsp of dried ginger because I was out of fresh and threw in some spinach that was going to go to waste (not traditional but healthy and tasty). Now I have leftovers to freeze for my vegetarian sister’s visit this weekend.
★★★★★
Annb Grauss
I have been wanting to make this recipe for years, And for one reason or another have not been able to find a good recipe. I made this one tonight, it still needs to simmer for a bit but the flavor is right there. So far I am absolutely loving this. Thank you so very much
★★★★★
Nadhirah
Delicious without complicated steps!
★★★★★
Haley
This was INCREDIBLE! Looking at the recipe it looks super simple, nothing too special, but it was such an amazing combination of flavors. We did use dried chickpeas that we had soaked overnight and cooked with garlic and bay leaves. Had with rice and some steamed greens. Don’t underestimate this recipe it was so delightful!
★★★★★
Sarah
This was delicious!! I used the Instant Pot to make it and had to add a can of coconut milk as I got a burn error but am really glad I did – it added some lovely creaminess. SO good. I sautéed the veggies and then added everything else (used canned chickpeas) and set to high pressure for 5 minutes. Served over short grain brown rice with naan. Excellent!!
★★★★★
CHRISTINE
I really want to make this tonight, but I’m out of Coriander! Think I could just use extra garam masala?
Kate
Hi Christine! Sorry for my delay. What did you end up doing? It may be too much with extra, but interested to hear what you thought.
CHRISTINE
I ended up finding a chickpea tikka masala recipe to make instead (didn’t require coriander). I felt like coriander would have been too important to omit!
Since that, I did get my coriander in the mail so I’ll be making this soon :)
Cal
Delicious, but very tomato-ey. I let simmer it for longer than 30 minutes to let the spices meld. Next time I’ll make it with a 14 oz can of diced fire roasted tomatoes and see if it’s less aggressive.
★★★★
maggie vascassenno
i just got some desi chana beans from rancho gordo – can i substitute the desi chana beans for garbanzos? do you have any recipes with desi chana?
Kate
Hi! I haven’t tried it, but the beans could be flexible here just wouldn’t be the same consistency. I hope you enjoy it!
Kat
The family liked this but it was a bit too tomato-y, but next time I would reduce the amount of tomato and up the spices. Overall though, very good and hearty!
★★★★
Kate
Thank you for sharing! I’m sorry you didn’t love it, but glad you were still able to enjoy it.
Mhairi
Just finished a bowl of this and oh my gosh YUM. Made a couple of little adjustments here and there but this was heavenly I’ll definitely be referring back to this recipe again! Can’t wait for leftovers tomorrow when you just know it’s going to taste even better :P
★★★★★
Kate
Wonderful to hear! Thank you for your review, Mhairi.