Dinner / Indian
Chana Masala
Tender chickpeas simmered in a tomato-onion gravy perfumed with garam masala, cumin, and ginger for a hearty plant-based curry.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a wide pot over medium heat, add cumin seeds, and bloom until fragrant.
Stir in onion with a pinch of salt and cook 8 minutes until deeply golden.
Add garlic, ginger, and serrano; cook 1 minute, then stir in coriander, garam masala, cumin, turmeric, and chili until toasty.
Pour in crushed tomatoes and simmer 5 minutes until thick and reduced. Cook the tomato mixture until it thickens and loses its raw taste before adding chickpeas and water.
Add chickpeas, water, and salt, bring to a simmer, cover, and cook 12 minutes for the flavors to meld.
Finish with lemon juice and cilantro; adjust seasoning and serve with rice or gluten-free flatbread.
0 of 6 steps complete
A little kitchen know-how
- Sauté the onions until caramelized—they add sweetness and depth.
- Mash a handful of chickpeas into the sauce near the end for extra body.
Make it yours & keep it well
Use butter beans instead of chickpeas, folding them in gently because they can break more easily.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Freeze suitable portions without fresh cilantro. Loosen with water while reheating and add lemon after tasting.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
360 kcal · Protein 15 g · Carbohydrates 52 g · Fat 11 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use dried chickpeas?
Absolutely—soak 1 1/2 cups dried chickpeas overnight, cook until tender, then proceed with the recipe.
How spicy is it?
Leave out the serrano or swap Kashmiri chili for mild paprika to keep it gentle.
How do I thicken the sauce?
Simmer uncovered and mash a few chickpeas into the sauce. Avoid adding flour unless you intend to change the recipe.
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