Chana Masala (Curried Chickpeas)


Chana Masala (Curried Chickpeas)

Chana Masala is a very popular Indian recipe, a simple dish of garbanzo beans cooked in spices. This one-pot recipe is super-easy to make and extremely satisfying to eat. I often serve it with plain basmati rice or naan, and in the colder months I have it as a kind of bean soup for lunch. The hearty chickpeas are so filling, and I just love having a warm soup in the middle of the day!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • 1 tablespoon olive oil
  • 1 tablespoon cumin seeds
  • 4 cloves
  • 1 large onion (chopped)
  • 1 teabag
  • 2 cloves garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 2 large tomatoes (diced)
  • 1 tablespoon tomato paste
  • 1-2 tablespoons garam masala
  • 1/2 teaspoon turmeric or curry powder
  • 2 cans chickpeas (15.5-ounce cans, drained, rinsed)
  • 1 tablespoon lemon juice
  • 1/4 cup fresh cilantro (minced)
  • Salt


  1. Heat oil in medium pot.
  2. Add cumin seeds, cloves, and onion, and sauté until onions are translucent.
  3. Add contents of tea bag, garlic, and ginger, and continue to sauté for another minute.
  4. Add tomatoes and tomato paste and cook until tomatoes are fully wilted.  
  5. Add garam masala, turmeric, and about 1/4 cup water, and cook for 1 additional minute.  
  6. Add chickpeas and lemon juice and bring to simmer, then cook over medium-low heat for 10 minutes, stirring frequently. It should be moist and stew-like but not soupy; add more water if needed.

  7. Stir in cilantro and season with salt.

  8. Serve in shallow bowls over hot cooked rice or with naan.

Bon appétit!