Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan | High-Protein
Cuisine: Indian (North)
Follow on Instagram: @simplycookingx

Chana Masala is a bold, comforting North Indian curry made with chickpeas simmered in a spiced tomato gravy. This vegan, gluten-free dish is high in protein and perfect with rice or flatbread.

Chana Masala (चना मसाला) is a staple dish from North India — a hearty, spiced chickpea curry that’s eaten across the subcontinent and beyond. Made with cooked chickpeas (chana), tomatoes, onions, and a blend of warming spices, it’s a go-to for both everyday meals and festive thalis. Street vendors serve it with bhature or puri, while home cooks often pair it with rice or roti. This version captures the authentic depth of flavor while keeping it clean, plant-based, and accessible to home cooks worldwide.

Ingredients (Serves 4)

• 2 tbsp oil or ghee (vegan if needed)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1½ cups cooked chickpeas (or 1 can, rinsed)
• 1 tsp cumin seeds
• 1½ tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• ½ tsp chili powder (adjust to taste)
• Salt, to taste
• ½ cup water or vegetable broth
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. Sauté Aromatics
   • Heat oil in a pot. Add cumin seeds and let them sizzle.
   • Add onion, garlic, and ginger. Cook until golden and fragrant.
2. Add Tomatoes & Spices
   • Stir in tomatoes, turmeric, coriander, chili, and salt. Cook until tomatoes break down and the oil separates.
3. Simmer Chickpeas
   • Add chickpeas and water. Simmer for 15–20 minutes until thickened and flavorful.
   • Stir in garam masala at the end.
4. Finish & Serve
   • Garnish with chopped cilantro and a squeeze of lemon. Serve hot with rice or gluten-free flatbread.

Dietary Substitutions & Allergen Swaps

• Oil-Free: Sauté in water or broth.
• Low-FODMAP: Use garlic oil and canned chickpeas, limit onions.
• No Garam Masala? Mix equal parts cinnamon, cumin, coriander, cloves, and black pepper.

Chef’s Tips

• Mash a Few Chickpeas: Adds body and thickness to the gravy.
• Double the Batch: Tastes even better the next day. Great for meal prep.
• Add Greens: Stir in baby spinach or kale at the end for added nutrients.

Wine Pairing

Pair with a slightly sweet Riesling, Gewürztraminer, or a sparkling rosé. Non-alcoholic option: masala chai, salted lassi, or lemon ginger tonic.

Nutrition Facts

Serving Size: 1 bowl (approx. 250g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I use dried chickpeas?
A: Yes — soak overnight and boil until tender. Use 1½ cups cooked.

Q: Is this spicy?
A: Mild to medium. Adjust chili powder to taste.

Q: What’s the difference between chana masala and tikka masala?
A: Chana masala is chickpea-based and tomato-forward, while tikka masala is creamier and typically features paneer or chicken.

Q: Can I freeze it?
A: Absolutely. Freeze in airtight containers for up to 3 months.

🍛🌿 Bold, nourishing, and authentically spiced — Chana Masala is a pantry-friendly favorite for clean comfort cooking. Tag @simplycookingx and share your version using #GlobalCuisineSeries!