Chana Masala (Easy and Simple)







Chana masala is a staple Indian dish that has been described as vegetarian curry in India.  It is known for its strong but perfectly balanced mix of spicy, tangy, and sweet flavors. Added bonus: almost all of the spices used have anti-inflammatory properties! This dish will bring some warm and comfort during these cooler months. 

Making the traditional chana recipe can be a bit overwhelming, because there’s a pretty long ingredients list and the process is very detailed. This is a simplified version that’s just as delicious! 

Let’s get rollin. Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside. Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat. Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper). Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon. Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover. Enjoy with fresh cilantro and rice!

Chickpeas offer an excellent source of protein and fiber.  Pair with a side of brown rice or quinoa for a complete meal. Planning on making this? Let us know what you think in the comments below! Xo

  • 4
    cloves
    garlic
  • 1
    red onion,
    chopped
  • 1
    ” piece ginger,
    peeled
  • 2
    tablespoons
    of ghee or vegetable oil
  • 1 1/2
    tsp
    garam masala
  • 1 1/2
    tsp
    coriander
  • 1
    tsp
    cumin
  • 1/2
    tsp
    turmeric
  • 3/4
    tsp
    salt
  • Pinch
    of cayenne pepper and black pepper
  • 28
    oz
    can of peeled tomatoes
  • 3
    cups
    of cooked chickpeas
  • Optional: Cilantro

  1. Add the garlic, onion, and ginger to a food processor with 1 tablespoon of water. Process until you get a paste-like consistency. Set aside.

  2. Heat the 2 tablespoons of ghee or vegetable oil to a large pot, and add the paste that was processed. Sauté for 2-3 minutes over low heat.

  3. Add all of the spices (1 1/2 tsp garam masala, 1 1/2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 3/4 tsp salt, and pinch of cayenne and black pepper).

  4. Then add the can of peeled tomatoes with the sauce in the can. Mash up the tomatoes with a masher or large spoon.

  5. Stir well, and then add the 3 cups of cooked chickpeas and cook everything together for 20 minutes over low flame, with a cover.

  6. Enjoy with fresh cilantro and rice!









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