Course Entrees
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Vegan, Vegetarian
Recipe Contributed By Dennis the Prescott

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Chana Masala

Prep Time 5 minutes
Cook Time 20 minutes


  • 2 15 oz cans chickpeas, rinsed and drained
  • 1 + 1 tbsp vegetable oil, divided
  • 1 tsp cumin, seeds
  • 1 large onion, finely diced
  • 5 cloves garlic, minced
  • 1 thumb sized piece ginger, fresh; peeled and grated
  • 2 green chilies, finely sliced
  • 1 tbsp cilantro, finely diced
  • 2 tbsp coriander, ground
  • 1 tsp chili powder
  • 1 1/2 tsp turmeric, ground
  • 1 tbsp tomato puree
  • 1 28 oz can tomatoes, diced
  • 1 cup vegetable stock
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1 tsp salt
  • garnish, fresh cilantro and diced chillies
  • rice, and/or Naan bread, for serving


  • Heat a large dutch oven (or stock pot) over medium heat, and pour in 1 tablespoon sunflower oil and cumin seeds. When the cumin seeds become fragrant (1 ½ – 2 minutes), add the diced onions, and cook for 5 minutes, until the onions become translucent.
  • Pour the second tablespoon of oil into the pan. Add the minced garlic, ginger, chilies, coriander, turmeric, tomato puree, and fresh cilantro, and cook for 2 minutes, stirring the entire time so it doesn’t catch. Pour in the stock, tomatoes, and chickpeas, bring to a simmer and season with kosher salt. Reduce the heat to medium low, and allow the curry to simmer away for 20 minutes, until thickened.
  • Stir in the garam masala and fresh squeezed lemon juice, top with chillies and cilantro, and serve.