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Chana masala is a North Indian classic: chickpeas simmered in a tangy, spiced tomato and onion sauce until tender and full of flavor. It is naturally vegan, filling and budget-friendly, which makes it one of the best meatless dinners you can put on the table on a busy night. With canned chickpeas, it is ready in about 30 minutes.
The dish gets its signature taste from layers of spice: cumin and coriander for earthiness, turmeric for color, garam masala for warmth and a pinch of chili for heat. A little lemon juice or amchur (dried mango powder) at the end adds the tang that makes it taste authentic.
What makes this recipe work
- Bloom the spices. Cooking ground spices in hot oil for 30 seconds releases their aroma and deepens the flavor.
- Cook the onions well. Onions cooked until golden brown give the sauce sweetness and body.
- Mash a few chickpeas. Pressing some against the side of the pot thickens the sauce naturally.
- Finish with acid and fresh herbs. Lemon juice and cilantro lift the whole dish at the end.
Tips
- Use canned chickpeas for speed. Drain and rinse them to reduce the canned taste. If you cook dried chickpeas, soak them overnight and simmer until tender, about 1 hour.
- Do not skip the fresh ginger and garlic. They give the base its depth.
- Adjust the heat. Use Kashmiri chili powder for color with mild heat, or add a chopped green chili for more spice.
- It tastes better the next day, as the spices meld.
What to serve with chana masala
Serve with basmati rice, warm naan or roti, and a spoonful of yogurt or raita to cool the spice. A simple cucumber and onion salad goes well too. For a Persian-style side, try our Shirazi salad.
Why chickpeas are a smart choice
Chickpeas provide plant protein and fiber, and they are inexpensive and shelf-stable. Our guide to chickpeas explains more about them. Use them in soups, salads and curries throughout the week.
Storage and freezing
Keep chana masala in the fridge for up to 4 days. It freezes well for up to 3 months; thaw overnight and reheat gently, adding a splash of water if it has thickened.
Frequently asked questions
Is chana masala gluten-free?
The dish itself contains no gluten. Check that your spice blends and any store-bought garam masala are labeled gluten-free if you need to avoid it strictly.
What can I use instead of garam masala?
Mix a pinch each of ground cinnamon, cumin, coriander and a little black pepper, although garam masala has a unique aroma that is worth keeping in the pantry.
Recipe
Chana Masala: Easy Chickpea Curry with Warm Spices in 30 Minutes
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Calories
- 330
Ingredients
Method
Heat the oil in a large pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until deep golden brown.
Add the garlic and ginger and cook for 1 minute.
Stir in the cumin, coriander, turmeric and chili powder and cook for 30 seconds until fragrant.
Add the crushed tomatoes and salt and cook for 5 minutes, stirring, until the sauce thickens and the oil begins to separate.
Add the chickpeas and water. Bring to a simmer, then cook for 10 to 12 minutes. Mash a few chickpeas against the side of the pot to thicken the sauce.
Stir in the garam masala and lemon juice. Taste and adjust the salt.
Top with cilantro and serve with rice or naan.
Tips
- Brown the onions well; they build the flavor.
- Mash a few chickpeas to thicken the sauce.
- It tastes even better the next day; freeze for up to 3 months.
Nutrition per serving
- Calories
- 330
- Protein
- 13 g
- Carbs
- 47 g
- Fat
- 10 g
- Fiber
- 12 g
Estimated values, for information only.
Vitamins and minerals per serving
- Vitamin C19%
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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