Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 yellow onion, chopped; 1/2 teaspoon sea salt; 1 tablespoon freshly grated ginger; 2 garlic cloves, minced; 1 serrano chili, finely chopped (optional); 1 tablespoon garam masala; 1 tablespoon ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne (optional); 1 (14.5-ounce) can diced tomatoes; 1 tablespoon tomato paste; 2 (15-ounce) cans chickpeas, drained and rinsed; 1/2 cup water, more as needed; 1 tablespoon fresh lemon juice; Fresh cilantro, for garnish; Cooked basmati rice or naan, for serving

Why You’ll Love Chana Masala Recipe

You’ll love this recipe because:

It uses pantry‑friendly ingredients like canned chickpeas and tomatoes, making it easy to pull together any weeknight.
It cooks in one pot, which means less cleanup and more time to enjoy.
The spices (cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne) supply big flavour without being overly complicated.
It’s healthy — chickpeas are rich in fibre, plant‑protein and nutrients that support digestion and steady energy.
It’s versatile — you can serve it over rice, with naan, or even add a dollop of yogurt (if you’re not keeping it strictly vegan) for richness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra‑virgin olive oil
medium yellow onion, chopped
cumin seeds
garam masala
ground coriander
ground turmeric
ground cardamom
cayenne pepper (a pinch)
garlic, grated
fresh ginger, grated
sea salt
water (a small amount to help build the sauce)
canned whole peeled tomatoes (with their juices)
cooked chickpeas (or canned chickpeas, drained & rinsed)
chopped fresh cilantro (plus more for garnish)
fresh lemon juice (plus more to serve)
cooked brown or white rice or warm flat‑bread (for serving)
Greek yogurt (optional, for serving)

Directions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes, stirring frequently, until it’s soft and well browned.
Reduce the heat to medium‑low and add the cumin seeds, garam masala, ground coriander, turmeric, cardamom and a pinch of cayenne. Stir and cook for about 30 seconds, until fragrant. Then stir in the garlic, ginger, salt and about ¼ cup of water.
Add the canned tomatoes (with their juices). You can break the tomatoes apart with your hands as you add them or crush them in the skillet. Stir to combine with the onions and spices. Bring to a simmer and cook for 8–10 minutes, until the sauce thickens.
Add the chickpeas and the remaining ¼ cup of water. Stir, and simmer for 20–25 minutes more, stirring occasionally to prevent sticking, until the curry is thick and flavours meld.
Stir in the fresh lemon juice and chopped cilantro. Adjust seasoning to taste (salt/pepper).
Serve the curry over rice or with warm naan/flat‑bread. Top with extra cilantro, lemon wedges, and a dollop of Greek yogurt if desired.

Servings and timing

Serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: approximately 55 minutes

Variations

Swap the tomatoes for tomato puree for a smoother sauce.
If you prefer dried chickpeas, soak and cook them ahead of time. (1 cup dried yields about 3 cups cooked.)
For extra heat, add chopped green chilli or more cayenne.
Add vegetables — such as spinach or kale stirred in at the end — to make it even more wholesome.
Replace some of the water with coconut milk for a creamier curry.
Serve with quinoa, cauliflower rice, or roasted veggies instead of regular rice to lighten the meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze the curry for up to 3 months.
To reheat: thaw if frozen, then warm on the stove over medium heat, stirring occasionally until heated through. Add a splash of water if the sauce has thickened too much.
The flavours often deepen after sitting overnight—this curry can taste even better the next day.

FAQs

Why did my sauce become too watery?

If the sauce is too thin, the onion and tomato mixture may not have simmered long enough. Continue cooking uncovered until it reduces and thickens. You can also increase the heat slightly to accelerate evaporation, but stir frequently to avoid burning.

Can I use dried chickpeas instead of canned?

Yes. If using dried chickpeas, soak them overnight and cook them until tender before adding to the curry. A guideline: 1 cup dried chickpeas yields about 3 cups cooked. Adjust cooking time accordingly.

Is this recipe vegan and gluten‑free?

Yes—the recipe as written uses no animal products (unless you add yogurt for serving) and no gluten‑containing ingredients, making it naturally vegan and gluten‑free.

What can I serve with Chana Masala?

It pairs excellently with basmati rice, brown rice, warm naan or roti. You could also serve it with cauliflower rice or a mixed‑greens salad for a lighter option.

Can I prepare this ahead of time?

Absolutely. Since the flavours deepen over time, you can cook it ahead and refrigerate or freeze. Reheat as directed in the Storage section above.

How spicy is this dish?

It has a warm spice level from the garam masala and cayenne but isn’t overwhelmingly hot. You can adjust the heat by reducing cayenne or skipping chilli additions, or by adding more if you like it fiery.

Can I make this in a slow cooker or Instant Pot?

Yes—you can adapt the method for a slow cooker by sautéing the onions and spices on the stovetop, then transferring to the slow cooker with the tomatoes, chickpeas and water, and cooking on low for 4–6 hours. For Instant Pot, use sauté mode for the onions/spices, then cook on high pressure for 5 minutes, followed by natural release for 10 minutes.

What if I don’t have all those spices (e.g., cardamom, cumin seeds)?

You can still make it work with simplified spices: use ground cumin instead of seeds, omit cardamom if unavailable, and use a basic curry spice blend. The flavour will be less nuanced but still delicious.

How healthy is this dish?

Very healthy—chickpeas offer plant‑based protein, fiber, iron, folate and other nutrients. They have a low glycemic index, support digestion, and help with blood sugar regulation. Using moderate oil and plenty of veggies makes it a balanced meal.

Can I double the recipe?

Yes, this recipe scales well. Simply double the ingredients and ensure your pot or skillet is large enough to accommodate the volume. You may need to extend the simmering time slightly to ensure everything is heated through and flavors meld.

Conclusion

This Chana Masala is a flavorful, wholesome dish that’s easy to make and satisfying. It brings together the richness of warm spices, the depth of simmered tomato‑onion sauce, and the hearty texture of chickpeas — making it ideal for a nutritious weeknight dinner. Whether you’re serving it over rice or with flatbread, it delivers bold flavour with minimal stress. Give it a try and add it to your regular rotation of favourite meals.