Chana Masala

Warming and deliciously spiced, my chana masala comes together in no time for a truly comforting Indian-inspired vegetarian meal. Prepared with tender chickpeas, aromatics such as ginger, garlic, turmeric, and garam masala, plus juicy tomatoes and vibrant herbs, this recipe is divine served with rice or warm naan!

A cozy chickpea curry to warm the soul

Whenever my hubby and I are looking for cozy food to warm our souls, food with some spice or perhaps a bit of a "kick", we often turn to Indian cuisine.

We have our favorite place nearby, but I also love to prepare Indian-inspired dishes at home to enjoy whenever the craving comes.

From my cauliflower curry to my potato curry with peas, or my baked chicken wings tandoori style, even my mango chicken or my curry lentil soup, we love a good Indian-inspired recipe to awaken our tastebuds and help us feel invigorated.

We love to incorporate lentils and chickpeas into our diet for their health benefits (they're loaded with fiber, protein, and minerals!). So, a vegetarian chickpea-centric dish such as chana masala is something we absolutely adore.

A north Indian and Pakistani dish, "chana masala" translates to spiced chickpeas, or chickpeas cooked in spiced sauce or gravy.

Chana masala is loaded with flavor, texture, plus lots of aromatics and warm spices. All that goodness makes this recipe the kind of meal we love to enjoy when fall slowly starts to make its way in and the evenings turn a bit cooler.

It's absolutely mouthwatering with basmati rice or even just warm garlic naan on the side, making for a complete and hearty, Indian-inspired vegetarian meal!

My recipe for chana masala

Chana masala is one of my favorite types of recipes because it has a relatively small list of ingredients that pack a lot of flavor. It isn't complicated to prepare, and it's on the table in relatively little time, which is perfect during the week.

Not to mention, a dish like this makes the house smell amazing!

Since chickpeas are, of course, the star ingredient in chana masala, one could use dry chickpeas and then soak them, drain them, and simmer them until softened. But since I'd like to keep the process less involved, I use good-quality canned organic chickpeas for this recipe. They work wonderfully—no soaking or extra cooking required.

While a chana masala recipe can have lots of individual spices as components, my version makes use of just a few main aromatics and spices to bring this vibrant and zesty dish to life...

I find that onions, ginger, garlic, sliced Serrano chilis, turmeric, garam masala, ground coriander, and cumin make for a fantastic combination. That combination creates deep, rich, and authentic flavor in this dish.

Using ghee, a clarified-style butter that is a staple in Indian cuisine, also enriches the flavor and brings added aroma.

The tomatoes are a big part of chana masala as well, so I use a large can of organic, whole, peeled tomatoes, including their juices. I simply crush the tomatoes with my hands or give them a rough chop so there's still some chunky texture to them.

All the delicious and nutritious ingredients go into a pot or a large, deep skillet. I then allow everything to gently simmer until the chickpeas are tender. Cooked to perfection, you then have the best comfy-cozy vegetarian meal!

Here's a glance at my chana masala recipe:

(or just jump to the full recipe...)

1. To get started, I add some ghee to a pot or large, deep skillet (at least 4 quart).
2. Once the ghee has melted, I add in my onions to soften, followed by my other aromatics, including my spices.
3. I then stir my chickpeas into my aromatic mixture, then add in my crushed tomatoes with juices and stir to combine.
4. I cover the pot and allow the chana masala to gently simmer for an hour, or until the chickpeas are soft.
5. Next, I lightly run a masher through the chana masala, just a few times to break up a few of the chickpeas and create some texture (you don't want to overdo it). I then allow the masala to simmer 5 minutes more.
6. To finish, I add a small teaspoon of ghee, along with some freshly chopped cilantro.
7. I serve the chana masala with our favorite accompaniments such as basmati rice, or even warm garlic naan.

Recipe

Chana Masala

by Ingrid Beer

Print Recipe

This comforting chana masala is brimming with warming spices, making it a delicious vegetarian meal served with rice or with naan!

Category: Entree
Cuisine: North Indian

Yield: Serves 6

Nutrition Info: 307 calories (per serving, about 1 cup)

Prep Time: 25 minutes
Cook time: 1 hour, 5 minutes
Total time: 1 hour, 30 minutes

Ingredients:

• 1 ½ teaspoons garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon black pepper
• 3 tablespoons ghee, plus 2 teaspoons, divided use (or olive oil or avocado oil)
• 1 large white onion, quartered and sliced
• Salt
• 6 large cloves garlic, pressed through garlic press
• 1 inch piece fresh ginger, peeled and grated
• ¼ to 1 whole Serrano pepper, sliced thinly (depending on how spicy you like things)
• 3 (15 ounce) cans chickpeas, drained and rinsed
• 1 (28 ounce) can whole tomatoes (with juices), crushed or roughly chopped
• ¼ cup chopped cilantro, plus extra as garnish
• Rice or warm garlic naan, as optional accompaniment

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Prepare your spice mixture by mixing together the garam masala, ground coriander, ground cumin, ground turmeric, and black pepper in a small ramekin, and set aside for a moment.
3. Place a medium-large pot or heavy-bottom pan (at least 4 quarts) over medium-high heat, and add in the 3 tablespoons ghee or oil. Once hot, add in the sliced onion, plus a generous sprinkle of salt, and sauté the onion until softened, about 3 to 5 minutes.
4. Next, add in the garlic, ginger, Serrano pepper, plus the spice mixture, and stir together, sautéing just until fragrant, about 1 minute or so.
5. Then, add in the chickpeas, and stir those into the aromatics to coat them well.
6. Add in the crushed or chopped tomatoes along with their juices, and stir to combine. Bring the chana masala to a vigorous simmer, then reduce the heat to medium-low or low, cover, and allow things to gently simmer for 1 hour, stirring occasionally to move things around.
7. After an hour, use a masher to lightly mash the chana masala (about 3 to 4 light, small mashes) to create some texture, just enough to break up a few of the chickpeas (you do not want to break or mash them too much).
8. Allow the chana masala to simmer for 5 minutes more, uncovered.
9. To finish the chana masala, add in the remaining 2 teaspoons of ghee, as well as the chopped cilantro, and fold to combine. Check to see if additional salt is needed.
10. Serve the chana masala garnished with additional cilantro, as well as with your choice of accompaniment, such as rice or warm garlic naan.

Tips & tidbits for my chana masala recipe:

• Canned chickpeas as a shortcut: To make things more streamlined, I like to use good-quality canned organic chickpeas for this recipe (I love Eden Organics). It saves the step of soaking dry chickpeas and then pressure cooking them. But feel free to do that if you prefer to use dry chickpeas.
• Good-quality store-bought garam masala: Garam masala is a fragrant and delicious spice blend used in Indian cooking. While making garam masala from scratch is fantastic, I'm opting for a good-quality store-bought blend, then adding a few more spices of my own. You can find garam masala in the spice section of your market or even order online, if desired.
• Give the chickpeas a light mash to create texture: Once the chana masala has cooked for 1 hour, I like to give things a quick mash, just enough to lightly break up some of the tender chickpeas to create a bit of texture. You don't have to do this, but it's a lovely way to thicken up the masala just a touch.
• Make the chana masala ahead for added depth of flavor: You can easily prepare this recipe a day, or even two, ahead of when you'd like to serve it. The flavor will deepen that much more as it rests. Just allow it to cool, then transfer to the fridge, and gently reheat when ready to enjoy.
• What to serve with chana masala: If you're craving a strictly vegetarian meal, then serving this chana masala with freshly prepared basmati rice and warm garlic naan (or just one of these) is a terrific way to go. If you'd like to add protein, then some chicken alongside is delicious as well (I like seasoned and roasted chicken thighs).

Craving more spicy and warming recipes like this one? Check out my recipe for Cauliflower Curry, Potato Curry with Peas, Mango Chicken, Cashew Chicken, Coconut Curry Shrimp, Curry Lentil Soup, or even my recipe for Spicy Chickpea Stew with Eggplant!