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    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 min
    Cook:
    40 min
    Total:
    55 min
    Yield:
    4 servings

    Ingredients

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

    Steps

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