Chana Masala

Chana masala is bold without being heavy. Chickpeas simmer in a spiced tomato base, filling the kitchen with warmth and familiar aromas. It’s the kind of dish that tastes even better as it rests, meant to be scooped up with bread or spooned over rice, shared without ceremony.

This is everyday comfort with depth the Let’s Veg way.

Olivia

Chana Masala

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Chana masala made with chickpeas simmered in a spiced tomato sauce. A flavorful, comforting Let’s Veg recipe perfect for everyday meals.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 78

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 cups cooked chickpeas or 1½ cans, drained and rinsed
• 1 cup crushed tomatoes or tomato purée
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp paprika or chili powder adjust to taste
• ½ tsp turmeric
• Salt to taste
• ½ cup water as needed
• Fresh cilantro chopped (optional)

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add onion and cook for 5-6 minutes until soft and lightly golden.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Stir in cumin, coriander, garam masala, paprika, and turmeric. Cook briefly until aromatic.
5. Add crushed tomatoes and tomato paste. Simmer for 8-10 minutes until thickened.
6. Stir in chickpeas and enough water to create a sauce.
7. Season with salt and simmer for 10-12 minutes, allowing flavors to blend.
8. Taste and adjust seasoning. Garnish with cilantro if using and serve warm.

Nutrition

Calories: 78kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 67mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Notes

Add a squeeze of lemon for brightness

Serve with basmati rice, naan, or roti

Tastes even better the next day

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