Chana Masala Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons grapeseed oil or another neutral oil
- 1 large onion chopped
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 14-ounce can diced tomatoes, puréed
- 2 15-ounce cans chickpeas, rinsed and drained
- 1 tablespoon coconut sugar or another sweetener
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1/2 teaspoon garam masala store-bought or homemade
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cumin seeds and cook until the onion is softened and translucent, about 5 minutes.
- Add the ginger, garlic, and chilies (if using) and cook for 1 minute more.
- Add the ground coriander, chili powder, and turmeric and cook for 1 minute more, stirring constantly.
- Add the puréed tomatoes, chickpeas, and salt and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, or until the chana masala has thickened.
- Stir in the coconut sugar, lemon juice, cilantro, and garam masala.
- Serve over cooked rice, cauliflower rice, or roasted vegetables. Garnish with additional cilantro.
Notes
- For a spicier chana masala, add more chili powder to taste.
- For a thicker chana masala, simmer for a longer period of time.
- If you don't have fresh chilies, you can use 1/2 teaspoon of crushed red pepper flakes.
- If you don't have coconut sugar, you can use brown sugar or granulated sugar.
- If you don't have lemon juice, you can use lime juice.
- If you don't have garam masala, you can use a store-bought curry powder.
- Leftover chana masala can be stored in an airtight container in the refrigerator for up to 3 days.
How Chana Masala Became My Comfort Dish
Traveling has always been one of those things that stretches me—sometimes in the best ways, and other times, in ways that make me question why I’m dragging myself halfway around the world in the first place. There are moments when I’m brimming with excitement, ready to dive into a new adventure. And then, there are moments when I’m exhausted, my feet hurt, and I’m standing in the middle of an unfamiliar city, wondering how to ask where the nearest restroom is in a language I don’t speak.
Take our trip to Barcelona, for example. It was supposed to be sunny and warm—everything I’d imagined from the postcards and travel blogs. Instead, we arrived during an unexpected cold snap, and the rain didn’t stop for two days. Our carefully planned itinerary of rooftop bars and beach strolls quickly turned into indoor museum marathons. My mood? Less than ideal. I was tired, cold, and frustrated that things weren’t going as planned.
Then, on the third day, something happened. We wandered into a small café tucked in a side street. It was quiet, with a few locals scattered about, sipping on espresso. The owner, a kind older woman with a warm smile, noticed our tired faces and recommended the daily special—chickpeas cooked in a tomato broth with spices. It wasn’t exactly what I had imagined for my Spanish culinary adventure, but I was too hungry to argue.
When the bowl of steamy chickpeas arrived, I took a bite and everything changed. It was warm, spicy, and comforting in a way that felt like a hug in food form. I didn’t realize it at the time, but that meal was my introduction to what would later become one of my favorite dishes: Chana Masala.
Fast forward a few years, and I’ve recreated my version of that dish countless times, with a few tweaks and adjustments along the way. Every time I make it, I’m transported back to that rainy afternoon in Barcelona—reminded that sometimes, the best travel experiences come when you least expect them.
What is Chana Masala?
Chana Masala (also known as chole masala) is a popular dish that originates from northern India, traditionally made with chickpeas (chana) and a blend of warming spices (masala). It’s a staple in many Indian households and has since made its way around the world, loved for its hearty, plant-based ingredients and bold, complex flavors.
While each region in India has its own variation of the recipe, Chana Masala usually features chickpeas simmered in a spiced tomato sauce with onions, garlic, and fresh herbs. The result is a thick, stew-like curry that’s both satisfying and bursting with flavor.
My Experience with Chana Masala
After that unexpected introduction to chickpeas in Barcelona, I started seeking out more chickpea-based dishes during our travels. It became a bit of an obsession. I tried a chickpea tagine in Morocco, a creamy hummus in Israel, and eventually, I stumbled upon my favorite: Chana Masala during a cold evening in Edinburgh.
We had spent the day exploring the city’s medieval streets, visiting the famous castle, and hiking up to Arthur’s Seat. By the time evening came, we were both ravenous. My partner suggested we find something hearty and filling, but I was in the mood for something lighter and more plant-based. We found a cozy Indian restaurant hidden in a little alleyway off the Royal Mile, and I immediately ordered the Chana Masala.
It was perfect. The warmth of the spices—cumin, coriander, turmeric—mixed with the tanginess of the tomatoes, and the heartiness of the chickpeas hit the spot in a way that felt like comfort and nourishment all at once. Since that day, Chana Masala has been my go-to dish whenever I’m feeling nostalgic for our travels or in need of something comforting on a chilly night.
How to Make My Chana Masala
Over the years, I’ve experimented with different ways to make Chana Masala, and I’ve settled on a version that’s simple enough for weeknight dinners but flavorful enough to impress guests. Here’s how I make it:
Ingredients:
- 1 tablespoon oil (olive or coconut)
- 1 large onion, diced
- 1 teaspoon cumin seeds
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 2 green chilies, finely chopped
- 1 bunch of fresh cilantro, chopped (save some for garnish)
- 2 teaspoons ground coriander
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 2 15-ounce cans of chickpeas, drained and rinsed
- 1 15-ounce can of crushed tomatoes
- 1 teaspoon garam masala
- Juice of 1 lemon
Instructions:
- Start by heating the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a minute until fragrant.
- Add the diced onion and sauté until soft and golden, about 5-7 minutes.
- Stir in the garlic, ginger, green chilies, and cilantro. Cook for another 2-3 minutes, until the mixture becomes aromatic.
- Next, add the ground coriander, chili powder, and turmeric. Stir well to coat the onions and let the spices cook for a minute.
- Add the chickpeas and crushed tomatoes, stirring everything together. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld together.
- Just before serving, stir in the garam masala and squeeze in the lemon juice for that bright, fresh finish. Garnish with more cilantro.
Serving Suggestions:
I love serving Chana Masala over a bed of rice or with warm naan bread. But sometimes, when I’m feeling a bit adventurous (and trying to sneak in more veggies), I’ll serve it over roasted sweet potatoes and broccoli. I know, it sounds unconventional, but the sweetness of the potatoes paired with the spiced chickpeas is heavenly. Plus, it’s another great way to enjoy a plant-based meal without missing out on flavor.
Why Chana Masala is My Ultimate Comfort Food
Chana Masala isn’t just a recipe for me—it’s a reminder of the warmth and comfort food can bring, even in the most unexpected of places. It’s become one of those dishes that I can whip up when I need a little grounding, when I want to travel back in time to those chilly nights spent wandering new cities.
Whether it’s a rainy afternoon or just one of those days when I need something simple yet satisfying, Chana Masala never disappoints. The best part? It’s a dish that’s as nourishing as it is flavorful, packed with fiber, protein, and all those wonderful spices that make your kitchen smell like an adventure waiting to happen.
So, next time you’re in need of a little comfort or just want to try something new, give this Chana Masala recipe a try. And if you do, I’d love to hear how it turns out for you! Leave a comment, share your thoughts, and don’t forget to tag me on Instagram with your creations. Happy cooking, friends!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.