Chana Masala

Bowl of chana masala topped with sauteed spinach

As the weather gets colder, I find myself craving dishes filled with satisfying spices and bold flavors. There’s just something so warming and comforting about spices. A bowl of ka’ree (curry), a plate of biryani. . .

For dinner last night, I decided to try my hand at Chana Masala, an Indian dish featuring chickpeas and vibrant spices. I have been wanting to make this dish for quite some time; I’m a chickpea fan, but I usually eat them in the form of hummus, one of my all time spreads. (Hummus with chicken, hummus with salad, hummus in sandwich, hummus with veggies…it’s delicious!) ┬áDespite my love of hummus, I thought it was time to start branching out and try eating chickpeas whole, rather than crushed.

This recipes was much easier to make than I expected, and it hardly took any time.  But, I did take the easier way out using canned chickpeas and canned tomatoes instead of leaving the chickpeas to soak overnight.

A bowl of warm Chana Masala is a great way to conclude a long day!

Blend of spices on a plate


1 can chickpeas

1 can diced tomatoes

1 small onion, diced

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons turmeric

2 teaspoons paprika

2 teaspoons cayenne or hot pepper

2 teaspoons garam masala

1 teaspoon minced garlic or 1-2 cloves garlic

2 tablespoons lemon

salt and pepper to taste

Cooked chickpeas in a pot


Drain the liquid from the chickpeas, rinse, and set aside.

Heat 1 tablespoon of oil in a pot. Add the diced onion and cook for about 5 minutes. Add the minced or fresh garlic and cook for another a minute or two.

Add the chickpeas to the pot. Add the spices and stir. Let the chickpeas and spices cook together for about 5 minutes.

Add the diced tomatoes and mix. Let the chickpeas simmer with the tomatoes for about 5 minutes. Taste and add whatever you think it’s missing! Like a spicy kick? Add more heat. Love a citrus twist? Add more lemon. Make it your own!

Bowl of chana masala topped with wilted spinach

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