Chickpeas simmered in a rich, spicy tomato-onion gravy
Chana Masala
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
5 cups
Difficulty
Medium
Cost
Budget
$
Chana Masala
Chickpeas simmered in a rich, spicy tomato-onion gravy
★4.5(11)
Tender chickpeas cooked in a fragrant sauce of tomatoes, onions, ginger, garlic, and a blend of warm spices. This North Indian classic is hearty, protein-packed, and deeply flavorful.
10m
Prep Time
35m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chana masala is one of the most beloved dishes in Indian cuisine, and for good reason. Chickpeas simmered in a complex, aromatic tomato sauce create a meal that is simultaneously comforting and exciting. Every spoonful delivers layers of flavor — the warmth of garam masala, the tang of amchur powder, the heat of green chilies.
This is the kind of dish that tastes even better the next day as the chickpeas absorb more of the sauce. It is a staple in homes across Northern India and has become a global favorite for good reason. Serve it with basmati rice, naan, or bhature for an authentic experience.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely diced
- 3 medium tomatoes, pureed (or 1 can crushed tomatoes)
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- Fresh cilantro and lemon wedges for serving
Instructions
- 1
Heat oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, for 8-10 minutes until deeply golden brown.
- 2
Add ginger and garlic, stirring for 1 minute until fragrant. Add cumin, coriander, and garam masala and stir for 30 seconds.
- 3
Pour in pureed tomatoes and cook for 5-7 minutes, stirring often, until the sauce darkens and oil begins to separate around the edges.
- 4
Add chickpeas and 1 cup water. Bring to a simmer and cook for 15-20 minutes until the sauce thickens and coats the chickpeas.
- 5
Mash a few chickpeas against the side of the pot to thicken the gravy further. Season with salt and a squeeze of lemon juice.
- 6
Serve hot over basmati rice or with warm naan, garnished generously with fresh cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
ChickpeasWhite beans or kidney beans
Both absorb the sauce well and provide similar heartiness.
Fresh tomatoesOne 14 oz can crushed tomatoes
Canned tomatoes work perfectly, especially outside of summer.
Garam masalaCurry powder
Different flavor profile but still delicious.
Tips & Storage
Pro Tips
For deeper flavor, use dried chickpeas soaked overnight and cooked until tender.
Amchur (dried mango powder) adds an authentic tangy note if you can find it.
A pinch of kasuri methi (dried fenugreek leaves) stirred in at the end adds wonderful complexity.
Storage
Refrigerate for up to 5 days. Flavors improve overnight. Freezes well for up to 3 months.
Reheating
Reheat on the stovetop with a splash of water over medium heat, stirring occasionally.
Nutrition Facts
Per serving (1.25 cups) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates48g
Fat8g
Fiber11g
Sugar8g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is garam masala?
- A warm spice blend typically containing cinnamon, cardamom, cloves, cumin, and black pepper. It is available at most grocery stores.
- Can I make this in a slow cooker?
- Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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