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Chana Masala
  • 25 MINUTES COOK TIME
  • 35 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • ients
  • 1 Tbsp canola oil
  • ½ tsp salt, divided
  • 2 Tbsp Garam Masala
  • 1/4 cup cilantro, chopped
  • 1/2 jalapeño, minced
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch ginger, fresh, minced
  • 1 ¾ cups prepared or canned chickpeas*
  • 1- 14oz can canned diced tomatoes, with juice (not drained)
  • 1/2 lemon, juiced

Directions

Mise en Place:

  • Measure out the canola oil, salt, and Garam Masala.
  • Wash and dry the cilantro and jalapeno.
  • Chop the cilantro; mince the garlic, ginger, and jalapeno; dice the onion.
  • Prepare chickpeas or rinse and drain canned chickpeas.

Heat the Spices and Herbs:

  • Heat a large pot over medium heat. Once hot, add oil, onion, and 1⁄4 tsp salt and cook, stirring frequently until onion is tender, about 5 minutes.
  • Add the garlic, ginger, cilantro, and jalapeno to the pot and cook, stirring continuously, for about 30 seconds.
  • Add the garam masala and stir until everything is evenly coated with the spices. You can add a little more oil at this point if the pan is looking dry.

Add Tomatoes and Chickpeas:

  • Add tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to 1 cup water.
  • Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

Serve:

  • Remove from heat and add lemon juice.
  • Serve and enjoy!

Recipe in Action

  • 4 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Chickpeas are an excellent source of vegetarian protein!

Cultural Facts

Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking.

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