Chana Masala

By Dan Doughkneeder

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Chana Masala is a hearty North Indian stew of chickpeas simmered in a spiced tomato and onion gravy with warming spices like cumin, coriander, and garam masala. Tangy and aromatic, it pairs beautifully with rice or flatbreads like naan. A protein-rich vegetarian classic, it’s easy to prepare and full of vibrant flavor.

Prep:: 15
Cook:: 40
Total:: 55
Yield:: 4

Ingredients

2 tbsp and oil
1 cup and onion, finely chopped
2 clove and garlic, minced
1 tbsp and ginger, minced
1 tsp and cumin seeds
1 tsp and ground coriander
1 tsp and ground cumin
0.50 tsp and turmeric
0.50 tsp and chili powder
1.50 cup and tomato puree
2 can and chickpeas, drained and rinsed
1.50 cup and water
1 tsp and garam masala
0.25 cup cilantro, chopped

Steps

Heat oil in a pan over medium heat and saute onion, garlic, and ginger until fragrant and translucent.
Add cumin seeds and ground spices; toast briefly, then stir in tomato puree and cook until slightly reduced.
Stir in chickpeas and water; bring to a simmer, cover, and cook until flavors meld.
Finish with garam masala and cilantro, simmer 2 minutes, then adjust seasoning and serve.