Chana masala is a staple Indian dish that has been described as vegetarian curry in India. It is known for its strong but perfectly balanced mix of spicy, tangy, and sweet flavors. Added bonus: almost all of the spices used have anti-inflammatory properties! This dish will bring some warm and comfort during these cooler months.
Making the traditional chana recipe can be a bit overwhelming, because there’s a pretty long ingredients list and the process is very detailed. This is a simplified version that’s just as delicious!
Let’s get rollin. Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside. Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat. Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper). Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon. Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover. Enjoy with fresh cilantro and rice!
Chickpeas offer an excellent source of protein and fiber. Pair with a side of brown rice or quinoa for a complete meal. Planning on making this? Let us know what you think in the comments below! Xo
- 4 cloves garlic
- 1 red onion, chopped
- 1 ” piece ginger, peeled
- 2 tablespoons of ghee or vegetable oil
- 1 1/2 teaspoon garam masala
- 1 1/2 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- Pinch of cayenne pepper and black pepper
- 28 ounce can of peeled tomatoes
- 3 cups of cooked chickpeas
- Optional: Cilantro
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Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside.
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Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat.
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Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper).
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Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon.
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Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover.
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Enjoy with fresh cilantro and rice!
This was an amazing recipe! I paired it with brown rice and could not get enough! Will definitely be using it again!
yay!
I was wondering what the yellow rice you paired the masala with? I looks just as good!
hey it’s curry brown rice!
This recipe was delicious. I used chicken instead of chickpeas as it already in my fridge, but it came out beautifully. (I had to turn down the cook time to about 20 min so the chicken would not over cook though.)
Thanks for the recipe and the website; you ladies are awesome!
Are you supposed to drain the chick peas? I’m making this right now and the house smells amazing!
Yes- drain them!
Can I use canned diced tomatoes? Should I drain them?
yes you can! and yes- drain!