Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian, pakistani
Ingredients: 2 tablespoons ghee or neutral oil; 1 tablespoon garlic paste or freshly grated garlic; 1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving; 1 medium red onion, peeled and finely chopped; 2 Thai green or bird’s eye chiles, chopped; 1 teaspoon cumin seeds; 1/4 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1 teaspoon Kashmiri or other hot red chile powder; 4 Roma tomatoes, finely chopped; 3/4 teaspoon fine sea salt; 2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip); 2 cups unsalted chicken or vegetable stock, or water; 3/4 teaspoon garam masala; 2 tablespoons chopped cilantro leaves and tender stems; Rice or roti and lemon wedges, for serving (optional)

By Zainab Shah

Updated Oct. 21, 2023

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 5(1,827)
Comments: Read comments

Variations of chana masala, which means spiced chickpeas, are found across South Asia. This version, particularly common in Punjab, calls for a simple spiced onion and tomato mixture, which serves as the foundation for the humble chickpea. The nutty and buttery legume benefits from both dried chile powder and fresh chiles, coriander and the spice blend garam masala. Thinly sliced ginger and cilantro, added upon serving, add freshness. Both canned and dried chickpeas work for this dish, and in the case of the former, the resulting bowl of comfort feels nothing short of a miracle in under 30 minutes.

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Ingredients

Yield:4 servings

2tablespoons ghee or neutral oil
1tablespoon garlic paste or freshly grated garlic
1tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving
1medium red onion, peeled and finely chopped
2Thai green or bird’s eye chiles, chopped
1teaspoon cumin seeds
¼teaspoon ground turmeric
½teaspoon ground coriander
1teaspoon Kashmiri or other hot red chile powder
4Roma tomatoes, finely chopped
¾teaspoon fine sea salt
2(15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)
2cups unsalted chicken or vegetable stock, or water
¾teaspoon garam masala
2tablespoons chopped cilantro leaves and tender stems
Rice or roti and lemon wedges, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.
Step 2
Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.
Step 3
Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.

Tip

If using dried chickpeas, place 1 pound in a medium bowl and cover with 3 inches of water. Stir in ½ teaspoon baking soda and soak for at least 7 hours or overnight. Drain and transfer the chickpeas to a medium pot. Cover with several inches of fresh water and simmer until tender, 1½ to 2 hours, then drain. Freeze any extra chickpeas in an airtight container for up to 6 months.

Ratings

5 out of 5

1,827 user ratings

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Comments

Plato1 year ago

Been cooking Channa Masala for over 40 years now and my mom did it for 40 odd years before I started. To get the channa masala, always caramelize the onions before adding the giner and garlic. Then add the cumin and coriander seeds which should be roasted and fully ground before use. Add a tablespoon of tomato paste after adding the powdered seeds. Heat until the paste breaks down (minute or two) and then add the chickpeas to the mixture along with a tsp of garam masala. Cook for 15 minutes

Lee1 year ago

Can you give a substitute amount for canned whole or diced tomatoes? Peak tomato season is gone and since the tomatoes are cooked down into the sauce why not use good canned instead of bad "fresh"?

mercadi1 year ago

about cooking dried chickpeas (I do that since the past century): no baking soda, but I change the water 2 o 3 times, this makes them more digestible. then I cook them in the pressure cooker, 35 minutes, no salt. after tasting that you won't buy canned chickpeas anymore. And they cost a lot less.

Maxine3 weeks ago

LOVE LOVE LOVE THIS RECIPE! Used dried chickpeas, grape tomatoes. Making it for the second time this week!

Kayla1 month ago

Could double the spice. I would double the recipe cos its so good! I also added coconut milk.

grace1 month ago

So delicious! Made as written except I ground the cumin with the coriander. Spicy in a fun and tasty way :)

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