Chana Masala

My one-pot chana masala recipe combines tender chickpeas in an aromatic and curry-spiced tomato sauce. It’s a 30-minute vegetarian dish that’s protein-packed! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 241kcal

Author Arman Liew

Ingredients

2 small onions quartered
3 cloves garlic minced
1 inch ginger peeled and minced
2 tablespoons olive oil
1 cinnamon stick
1 bay leaf
4 cardamom pods
2 whole cloves
14 ounces canned tomatoes diced
1 tablespoon salt
1 teaspoon turmeric
1 teaspoon garam marsala
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
18 ounces canned chickpeas
1 3/4 cups water

Instructions

Add onion, garlic, and ginger in a blender with two tablespoons of water and blend into a smooth paste.
Place a large pot over medium heat. Once hot add oil, cinnamon, bay leaf, cardamom, and cloves. Cook until the oil starts sizzling. Add onion paste and sauté for five minutes.
Pour the tomato in and cook for another five minutes, occasionally stirring. Add spices and mix well.
Add chickpeas, along with the water, cover the pot, and cook for 15 minutes on medium heat, stirring occasionally.
Once the mixture has thickened, remove it from the heat and serve with some lemon juice along with rice, sprinkled with fresh coriander.

Video

Notes

TO STORE: Keep the leftover chana masala in an airtight container in the fridge. The leftovers should stay fresh for 3 to 4 days.

TO FREEZE: Divide the leftovers into individual airtight containers and freeze for up to 3 months. Let them thaw in the fridge before reheating.

TO REHEAT: Reheat the individual portions of chana masala in the microwave or a pot on the stove. Feel free to stir in a splash of water if it’s too thick.

Nutrition