Chana Masala

Course Entrees
Difficulty Moderate
Pulse Type Chickpeas
Specialty Diet Vegan, Vegetarian
Nutrition 7g+ fiber, 7g+ protein
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings


  • 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


  1. 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.
  2. 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.
  3. Stir in the garam masala and fresh squeezed lemon juice, top with chillies and cilantro, and serve.