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Close up of Chana Masala in a white bowl topped with green onions and greenery

Chana Masala

Chana Masala

Classic Indian dish made with chickpeas simmered in a savory tomato-based sauce and spices.
By Leanne Brown
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
World Cuisine Indian
Servings 2 Servings

Ingredients
  

  • 3 teaspoon coriander powder
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala powder
  • ¼ teaspoon cayenne powder
  • 1 teaspoon paprika smoked
  • ½ teaspoon salt
  • ½ tablespoon ghee or ½ tbsp butter plus a splash of olive oil
  • 1 teaspoon cumin seeds
  • ½ cup onion diced
  • 1 teaspoon garlic finely finely chopped
  • 1 teaspoon ginger root grated
  • ½ jalapeño finely diced
  • 1 cup canned tomatoes pureed
  • 2 ½ cups chickpeas cooked and drained
  • ½ cup water

Instructions
 

  • Measure out all the spices except the cumin seeds and put them in a small bowl.
  • Let the ghee (clarified butter) or butter melt in a small saucepan over medium-low heat. Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds.
  • Add the onion and sauté for 2 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the ginger and jalapeño and cook for 1 more minute.
  • Add the spices and then the puréed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
  • Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer.
  • Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce.

Notes

Try This
  • Garnish with yogurt and cilantro.
  • For a full meal, serve over rice or with roti.
Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."