Chana masala is one of my favorite menu items at Indian restaurants. It’s a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!
I shared this recipe back in 2014, and wanted to revisit it as we’re all spending more time at home. I thoroughly enjoyed the fragrant 20 minutes I spent over the stove for this recipe.
To make this chana masala, you’ll need onion, ginger, garlic, and several good-for-you spices, including coriander, cumin, and turmeric. Garam masala is the traditional spice blend for chana masala, but if you don’t have that on hand, you’ll find alternatives below.
I’d like to start cooking Indian recipes more often. Which one would you like to see next? For more pantry-friendly recipes, check my healthy pantry recipes roundup.
Authentic Chana Masala vs. This Quick & Easy Method
I was happy when I found a recipe for quick and easy chana masala in the pages of Angela Liddon’s cookbook, The Oh She Glows Cookbook (affiliate link). I’ve modified Angela’s ingredients and cooking method a bit. Let me be the first to point out that this recipe is somewhat unconventional!
Authentic chana masala is typically made with whole spices, plus some dried mango powder (amchur). This recipe makes use of ground spices, which we’ll cook in some oil to bring out their best. Instead of dried mango powder, we’ll garnish the dish with a wedge of lemon for tart flavor.
Watch How to Make Chana Masala
Canned Tomato Options
I love using crushed fire-roasted tomatoes in this recipe, which offer a shortcut to rich, long-simmered flavor. If you don’t have them, don’t worry.
You can also use canned whole tomatoes (with their juices), and crush them against the side of the pot with a sturdy spoon as they simmer. Or substitute diced tomatoes, which will produce a more chunky result (you could blitz them a few times in a food processor or blender beforehand, to achieve crushed tomatoes).
Spice Options
Garam masala is traditionally used in chana masalas. Garam masala roughly translates to “hot spice mix” in English. It’s made from a blend of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that vary by region and preference. No two masalas are exactly alike.
If you don’t have garam masala and don’t want to make another trip to the store, here are a few unconventional options. I know for certain that tikka masala is nice (tikka masala has brighter notes of chili powder and paprika).
Or, you could use a teaspoon of yellow curry powder—it won’t taste the same, but it will be good! If you don’t have either of those, you could likely just omit the spice blend, and add a pinch of ground clove and cardamom to the pot if you have them.
Craving more Indian recipes?
I’m working on my expanding my collection of Indian recipes, but here are a few favorite recipes inspired by Indian cuisine.
- Creamy Golden Milk (Hot or Iced)
- Quick Dal Makhani
- Masala Lentil Salad with Cumin Roasted Carrots
- Turmeric-Spiced Whole Roasted Cauliflower
- Roasted Cauliflower: See the Indian-inspired version.
Please let me know how this recipe turns out in the comments.
PrintQuick Chana Masala
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cooked
- Cuisine: Indian
- Diet: Vegan
Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.
Ingredients
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
- ½ teaspoon fine sea salt, to taste
- 5 cloves garlic, pressed or minced (about 1 tablespoon)
- 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- 1 ½ teaspoons garam masala**
- 1 ½ teaspoons ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- Pinch of cayenne pepper (optional!*)
- 1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
- 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
- Lemon wedges, for garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
- Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
- Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
- Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.
Notes
Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.
*Tame the heat: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more.
**Spice blend note: Garam masala is traditional. If you don’t have it and want to get by without making another trip to the store, you could use tikka masala instead, or perhaps even 1 teaspoon yellow curry powder. Don’t have any of those? I suspect this dish would be nicely flavorful with an added pinch of clove and cardamom, or even nothing at all.
Storage suggestions: This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 5 days. I believe you could also successfully freeze the chana masala and rice components for later.
Change it up: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).
Update 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin. I made the switch because ground cumin is easier to find. The recipe called for cooking the cumin seeds in the oil before adding the onion, etc. (Cook for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.)
Ashley
TOO funny to see our photos of the same recipe on the same day. Yours are gorgeous!!! And how tasty is this meal?? :)
Angela
I am in love with your photos of this dish! Just spectacular, clean, and fresh looking. I have a huge craving for this now between you and Ash, haha. It’s definitely on the menu this week! Thank you again for your kind words and beautiful review. I’m so happy you are enjoying the book so far! xo
Maria
Oh my goodness, this looks so delicious and sounds easy to make. And I have to agree, personally I usually have those ingredients in my pantry and what an easy way to entertain unexpected company. On another note, so glad to hear Cookie is doing better. Praying she recovers soon!
Angela@eatspinrunrpt
Beautiful job, Kate! I agree with you, the nice warm Indian spice blends are so perfect for winter. I don’t make a ton of Indian food that gets posted on the blog because the photos never make it look anywhere near as good as it tastes, but you and Angela always do an amazing job. Her book is definitely going to be a permanent fixture in my collection too!
Katy
Channa Masala is one of my favourite Indian dishes as well. It’s so hearty, warm, full of spices, perfect for this time of year. I just picked up my copy today of the OSG cookbook and I’m absolutely in love.
Christy@SweetandSavo
Chickpeas are my favorite and your pictures are fantastic, as usual! I’m like you and have been intimidated by Indian-inspired cooking, but it’s time to bite the bullet already. Thanks for sharing this!
Kate @Almond Butter
I am so excited for my copy to arrive tonight! Thanks so much for sharing this — I love Indian food, but it feels like sometimes it’s hard to find vegan version. I can’t wait to flip through this book as soon as it arrives.
And yay for Cookie! I wondered if maybe she was a little bit cattle dog — as the owner of a Border Collie, I am quite familiar with being herded, cone or no cone :P
Kate
Thanks, Kate! Cookie is either part Australian shepherd or blue heeler… definitely a herding type either way! Now that the cone is gone, I don’t mind being herded to the kitchen to feed her breakfast. :)
Aimee
I love chana masala! Thank you for posting a recipe, I will try this soon! I’m happy to hear about Cookie – hooray for healing and for long walks!
Kate
Thank you, Aimee! Cookie is scampering all over the backyard now. The weather is so nice today that we might go on our first walk around the neighborhood this evening! Hope you enjoy the chana masala.
lauren @ ladolcepita
Yum, this looks delicious… and glad to hear poor Cookie is on the mend!
Joanne
I absolutely can’t wait to get my hands on Angela’s cookbook! And to see your new design..I’m sure it will AWE-SOME.
Curry has been a weekly occurrence around here and this would be such a fun way to switch it up without really switching it up. :P
Helen @ Scrummy Lane
Glad Cookie is feeling better now, Kate! I love curries with tomatoes in. I too am often put off by long ingredient lists and sigh with relief when I see a recipe uses a spice blend. Looking forward to seeing your site redesign!
Tereza
One of my favourite indian dishes! Now I’m hungry.
Erin | The Law Stude
I had the opportunity to travel through India after college and of everything I ate, channa masala was my FAVORITE. I still order it every chance I get, because I had yet to find a recipe that was attainable without a mortar and pestal. Can’t wait to try this version and relive my trip!
dishing up the dirt
I love Angela and all of her delicious vegan food. This is no exception. Everything I love and easy to whip up tool. Perfection!
dixya
chana masala is one of my favorite but i find them too greasy at restaurants. i bet this one is delicious!!
Nandita
Puri and chana masala is my favorite combo meal. I could have it anytime and anywhere. Yours looks fantastic. I feel like digging in right now :)
Laura (Tutti Dolci)
So glad Cookie is on the mend. What a delicious and hearty meal, I love these flavors!
Robyn B | Modern Day
I saw the pic of this on your facebook feed and couldn’t wait to get into work to check my emails. Chickpeas are one of my favourite foods and this recipe looks so simple. Yum!
Becky
I’ve been making a similar dish lately but with some roasted chicken added in. It’s fun trying out Indian food at home!
cheri
So glad Cookie is on the mend. Love meals with these flavor combinations. Sound like a fabulous book, will have to get my hands on a copy.
Morgan H.
I love the new website. It looks great!
Kate
Thank you, Morgan! Hope you are enjoying that soup ladle. :)
laurasmess
Yay!! So glad that Cookie got her bandage off… she’ll be back to her old self in no time! Poor little thing though… cones are horrible. I saw a little terrier with one at the park the other day, attempting to sniff the pavement. He looked like a vaccum cleaner ;) Anyway, back to this gorgeous dish – I love Indian spiced chickpeas, particularly with a splash of coconut cream. I am definitely going to try this with a new recipe I’m playing with for spelt flatbreads (kind of like roti, they’re delicious but need a bit of tweaking). Cannot wait to show my husband that meat isn’t required for good Indian!!! ;) x
Kate
Haha! Cookie looked like a vacuum cleaner, too. She was flinging snow out of her cone, too. We’re finally done with the cone, though! Hooray! I’d love to to try your spelt flatbread recipe once you’re done tweaking it!
Whatsfordinnerdoc?
Yum. I pinned your recipe and I will look at the cookbook too. Love your blog.
Tracey
Baby June
I saw your review on Oh She Glows, and boy am I glad! First of all, I love curry so this looks like one recipe I’d want to try from the cookbook (which I probably will get) and also I noticed you have a lot of pancake recipes. Which is awesome. So thanks! *subscribed*
Kate
Hey June, thank you and welcome to C+K! I hope you love the pancakes. The banana pancakes and buckwheat pancakes are probably the most popular of the bunch. Angela’s cookbook is terrific, especially if you love hearty vegan recipes!
Leigh
Well now that looks yummy! I think we will try that this week. I haven’t got my cookbook yet (not because I don’t want to; just waiting patiently for it’s arrival) so I am loving being able to read some reviews and try some recipes.
Happy to hear Cookie is continuing on the road to health!
Kate
Thank you, Leigh! Cookie is scampering all over the backyard, so I think she is feeling much better. I hope your cookbook arrives soon, if it hasn’t already. I definitely recommend this dish!
The Peace Patch
Thank you for sharing the recipe…your coconut milk suggestion sounds superyumful too! Cheers!
Gary
This was a hit in our house tonight! Thanks!
Kate
You’re welcome, Gary! Thanks for commenting!
Jennie @themessybakerblog
The hubs and I just recently fell in love with Indian food. I was thinking about making it at home, but, like you, I was intimidated by all of the spices. I think this recipe solves everything. Thanks for sharing!
Lisa
This isn’t quite finished…still simmering on the stove, but I just tested a bite and it is amazing!
My boyfriend has had to cut out dairy and I don’t eat much meat (I love cheese, he loves bacon), so it’s been a tough time finding recipes we can both enjoy. I’m so happy I get to eat this for dinner very, very soon. Thank you for sharing.
If you have a recipe for some vegan garlic naan I’d love to have that too, as I’m really craving it!
Kate
Lisa, hope you both loved the chana masala! I’d like to learn how to make naan soon, so I hope to have a good recipe for you soon!
Lynette
Just made this for dinner tonight and it is spectacular. I love Chana Masala but this one takes the cake. This will definitely be a regular recipe in my house. Also, it was really quite quick. Pefect. Just perfect.
Kate
Thank you, Lynette! So glad you enjoyed the chana masala. :)
Lottie
Bloody excellent, this!
Kate
Thanks, Lottie!
Elena
Great flavors! My hubby and I loved it!
Kate
Glad to hear it! Thanks, Elena!
Teri
Hi Kate,
I made this for my girlfriend who just adopted her second baby. She is vegan and gluten-free, and misses her lunches at a favorite Indian restaurant. No one tries to cook for her because of the v and gf , issue, but she loved this dish! Thank you for making it, and making it easy to prepare. Sometimes authentic Indian can be intimidating to make because of the spices.
Kate
Teri, I’m so glad your friend enjoyed the dish! You are such a thoughtful friend to make it for her.
Bonnie
I made this in my dash blender, left some chick peas whole and put water from cooking 1 1/2 c. of c. peas, turned out great love the flavour, i am just getting into this type of cooking.
Kate
Bonnie, I’m happy to hear that you enjoyed the chana masala!
Hawley
Oh man. I ADORE Angela Liddon’s recipes and am a huge fan of Oh She Glows in general, but I made your recipe above and forgot that you had adapted it from her recipe. OH MAN OH MAN OH MAN it is soooo good and easier than chana masalas I have made in the past; and it’s also MORE DELICIOUS. I adored it and this is definitely going in the “make again, a LOT” recipe pile for my intended recipe binder which remains mostly unmade. haha Thank you so much!
Kate
Hawley, I’m so glad you loved the chana masala! Hooray! Thanks for commenting!
Debirah Holland
I made your chana masala last night and it was delish! A big winner!!!
Kate
Yes! Happy to hear it!
Erin
Made this for dinner and my husband, myself and my 18 month old all had seconds. Delish!
Kate
Thank you, Erin! I wish my parents had fed me Indian food when I was a baby. I bet I would have loved it. :) Thanks for letting me know!
Yael
WOW WOW WOW WOW I CANNOT BELIEVE I MADE THIS !!! seriously wow ! every bite I took I just couldn’t believe that it turned out JUST like a dish I would order at a restaurant. WOW UNBELIEVABLE !!! thank you so much for this recipe Ill be using it often! WOW WOW WOW !!!
Kate
Yes! Hooray! Glad you loved the chana masala, Yael.
Faiza
Sounds like something cookie would say? * wink wink * Pls take with a pinch of salt n masala…!
Britt
Just made this, and it was amazing :) thanks so much for the recipe!!!
Kate
Hooray! Thanks, Britt!
Mandy
LOOOOVE this recipe. Tried it a couple of weeks ago, so tasty and easy, repeating it tonight!
Kate
Hooray! Thanks, Mandy!
Mel
Made this today, went lovely with left over veg curry from last night with quinoa
Kate
Awesome! Thanks, Mel!
Ryan
We just tried this recipe as a foray into cooking Indian food, and it was really great!
Thanks for posting the recipe
Kate
Hooray! Thanks, Ryan!
Cally Orme
Hi Kate,
Where can I find garam masala? Is it at specialty stores, or can I find it at the grocery store?
Kate
Hey Cally, I’m sorry I didn’t answer your question sooner. You can find garam masala at well-stocked grocery stores. I’ve seen it at grocery stores and at Whole Foods.
Mary Alice
I make my own. Here’s the link to the blend I use…
http://m.allrecipes.com/recipe/142967/easy-garam-masala/
I guess buying all those spices is not cheaper than buying the blend, but if you are like me and already have all those spices in your house anyway, it’s easier than trying to find it in a store.
Kate
Thank you for sharing, Mary Alice!
Shannon
Wow, this was really great! I tweaked it since for me “more is more”. I added 2 baby eggplants and 2/3 bunch of kale. I used all the same spices (except I only had ground cumin, no seeds), just added more of them all.
I started with dried beans, so I added everything early (which was good to cook down the eggplant and kale) and allowed it to simmer for 30-45 mins. I had extra water from the dried beans so I put in a bit of “better than bouillon stock” and a splash of cashew milk to cut some of the super spicy sauce I created.
Thanks so much for this recipe, it created absolutely amazing flavors.
Kate
Thanks, Shannon! Your version sounds amazing!
Jennifer
Pinned this recipe a while ago and have been looking forward to trying… Needed a quick meal after coming in late from my son’s swim practice and decided today was the day. Totally delicious and relatively quick to prep! Will def make again. Thx!!
Barbara
Hi Kate,
Just starting to follow your offerings and will try your Chana masala recipe soon. I noted your recommendations on storing leftovers for up to 4 days. Rice is not something you want to store for long in your refrigerator as it is apparently a huge source of food poisoning due the the high amount of surface area of cooked rice. So I keep my leftover rice in the freezer in individual portions.
Keep up the good work and all the best for an exciting year ahead. Oh to be 29…..
Best,
Barbara
Kate
Barbara, thank you for letting me know!
Leanne
I found that this version had far too much tomato flavour for me, so much that it tends to hide the flavour of the spices. Then I made it with fresh tomatoes instead of canned and found it to be just right and more like the chana masala I’m used to. Also, 10 minutes isn’t nearly enough time to simmer – I usually leave it on the stove for at least 45 minutes. It’s still a good, easy-to-follow recipe though and something that can be kept in the fridge for a few days to let the flavours develop even more for leftovers. :)
Bailey
Made this recipe this week for dinner – easy and delicious! I sauteed a green bell pepper and a chopped carrot with the onion to up the veggie count – great quick meal for a weeknight!
Kate
Thanks Bailey! Glad you enjoyed it!
Michelle
This is delicious! I can’t get enough vegan recipes that are easy to make.
Kate
Thanks, Michelle!
Steff
I just made this yesterday. It was really quick and SO good. I have tried other ‘quick chana masala’ recipes but this was by far the best. Thanks!
Kate
Hooray! Thanks, Steff!
Jenna
Glad to hear about Cookie :)
I loved this recipe! I own the Oh She Glows cookbook and planned on making this recipe awhile back, and when I saw it on your blog that settled it for me! It was super easy to make, and it tasted DELICIOUS. I removed the seeds from serrano pepper and it was still quite spicy (I have the heat resistance of a child). I topped it over some pearl barley and some steamed veggies. A great, filling dinner!
Kate
Thanks, Jenna! So glad you enjoyed it. Angela makes great recipes!
Esther
This recipe is amazingly delicious. I have made it numerous times now and my family love it. And it’s so healthy and easy to make. Thank you!
Kate
Thank you, Esther! Glad you all enjoy it!
regina
Absolutely gorgeous recipe! Thank you. The whole family enjoyed it, including meat loving husband and 1 year old.
Kate
Hooray! Thanks, Regina!
Janet Bareiss
There was an Indian Restaurant near LSU back in the 1990’s, when I was a student there. Mostly they served fried chicken tenders. But everyday they offered one vegetarian Indian option. Wednesdays was Chana Masala over rice. I loved the vegetarian options. And this Chana Masala tastes nearly identical. Delicious. here is a tip if you want to vary the flavor of the chickpeas. Fenugreek tea bags, Soak the beans in a warm water bath with one bag for about half an hour before cooking.
Kate
Thank you, Janet! Happy to hear that.
Glen
Thanks for this recipe Kate! First time ever doing anything remotely Indian and all in all I don’t think I mucked it up too badly. Now that I’ve got a baggie of garam masala and some other Indian spices, it’s time to see what else I can experiment with ;)
Thanks again!
Angela
This was yummy, and came together easily too. I added a little bit of yogurt on top, but I think it’s better without. Goes great with greens like spinach and kale too. Thank you very much for sharing this recipe!
Kate
Thank you, Angela!
Mary Alice
Absolutely delish! All my guests loved it, especially my vegetarian friend! Made it with Rice Select, Royal Blend w/ Red Quinoa. Perfect for all that saucy goodness! Thank you so much for the wonderful recipes!
Abhishek
This is really nice. I use chana masala & make it more native. I will definitely try this recipe.
Frances Tarris
This is one of my favorites recipes. I use it along side of the “Mango cabbage wrap”. Wonder what you & anyone else will be doing for a meatless Thanksgiving Day? Would love some thoughts & recipes on this as I would like to invite people that day to show them it can happen!
Kate
Thanks, Frances! I have a roundup of Thanksgiving recipes over here, and a few more options here. I say, be unconventional about it!
Vaishak
Kate,
Punjabi Chana Masala is really my favorite dish that I would love to have for dinner.
Normally instead of the green serrano peppers you use, we would use green chilly sticks. I guess, the peppers are what is available to you.
Additionally, we would also add mango powder in the end to give a bit of sour taste to the recipe.
Anyways, I was happy to see this recipe on your site. I really loved your pictures, which are really beautiful.
Thanks a lot for your beginners cooking tips as well.
Regards
Vaishak
Kate
Thanks, Vaishak! I’d love to try traditional chana masala someday. It sounds wonderful.
Martha
Made this last night and it was easy and definitely delicious! My husband and I love having healthier, really flavorful and satisfying meals we can make for dinner and this hit the spot! I let it simmer for longer just to meld the flavors even more.
Kate
Thank you, Martha! I’m glad you both enjoyed this one.
Antoinette
So delicious, I added twice the masala than recommended and it was super flavorful.
Kate
Thank you, Antoinette! Glad to hear it!
Annika
I will try this recipe! I live in Sweden and we don’t have that big cans of tomatoes so I’ll have to buy two! (according to google 28 ounces is about 794 gram). I like the chana masala I’ve eaten at a restaurant, hope mine will be good too.
Kate
I hope you love it, Annika! You’re right, you’ll need two small cans of tomatoes for this one.
Annika
It was tasty! I will make this more times.
Scott
This recipe has become a standard at our house for a quick dinner during the work week when we’re pressed for time. It’s definitely the best chana masala recipe I’ve ever used.
Lauren
This was really tasty, quick and incredibly filling. It’s a perfect weeknight meal! It tastes REALLY good the next day too. I added a bit of coconut milk, and it turned out really nicely.
Thanks for posting this recipe Kate! I will definitely be making this again.
Kate
Thank you, Lauren!
Adriana
Hi Kate,
Thank you for the recipe! My husband is from India and I love cooking for him. Chickpeas are his favourite. He loved it! He gets a sore tummy with tomatoes so I always use chicken stock instead (homemade of course). I also toast the cumin seeds dry and then I add them to the browned onions…his mother, who is a wonderful cook, makes it that way. The rest I did as you instructed (except for the hot pepper so that my little girl can eat it too). I added coconut milk too. Yummy!
Kate
Glad you all enjoyed it, Adriana! I bet your mother-in-law makes some amazing chana masala. :)
Frances Tarris
This a great recipe. I make it often & serve it with the “Thai Mango Cabbage Wrap”. Works greats especially when I make it & inviting people over for din din, which will be this eve. Always enjoy when I treat myself with a nice beer when I’m cooking.
Do you have any suggestions for a “cheese free” recipe for making pizza? I am dairy free so would really like to hear your thought on this. :)
Nikki
Oh boy, this was delicious! I don’t have anything to compare this recipe with as I haven’t had Chana Masala until this evening, but my partner who is a big fan of indian food ate until she couldn’t manage another bite. This is going right into our book of favorite recipes. Thank you!
Mel B
My husband decided to go vegan starting Feb 1, 2016 so I’ve been looking for recipes. This was delish!!! We used the suggestion to add coconut milk to make a tomato cream sauce and it was perfect. We both enjoyed it. I mixed in the cilantro and garnished our plates with shredded coconut. Thanks for the recipe.
Jean
Very nice recipe! Good depth of flavor. I used an extra can of chickpeas (no salt added) because I am feeding a family of 5, and it was still plenty saucy. A lot more tomato-ey than takeout but still yummy and satisfying. Also I only used half a serrano not knowing how spicy it would be (my 5 and 10 year-olds are avid spice-haters; my 8 year-old loves it), and I did not think it was spicy at all so next time I’d probably use a little more. Garnished with cilantro and served with rice, naan and a green smoothie for supper. Will add to the rotation for sure.
Court
Can the Serrano pepper be left out? I forgot to grab one at the store :( I don’t even have something to sub (I have chipotles in adobo sauce & bell peppers… but those are nothing like Serrano peppers) :/ Thoughts?
Carla
Easy and delicious. I had seconds!
Taking some to an Indian friend to see if she approves.
Martha
It was fine but not outstanding so I’ll keep trying other c&k recipes.
Ashley
Kate, You are so talented. Thank you for this amazing recipe!
xo Ashley
Erin
First time I used garam masala. Now I really want to try it with tikka masala!
Barbara
* made this a few minutes ago for dinner and I love it. Chickpea is one of my favorite dish. Thanks
Sarah
Made this last night in anticipation of being starving after tonight’s workout. I was right and am SO HAPPY I made this in advance. It is delicious!! Currently enjoying it over rice with some lemon.
This is the very first Indian dish I’ve ever made and I’m eager to try more. Thank you for the recipe!!
Kate
Woohoo! Thanks, Sarah!
Sam
Really great recipe!
I added a tsp of black pepper and may be convinced to add some mushrooms next time, but my family loved it!
Thanks!
Tracey
I had a friend to lunch who is gluten free and with me being a vegetarian it gets very difficult to eat together. This was a fantastic recipe, the advice about prepping all the ingredients really helped. Would definitely make again. Might even buy the book.
areadingcat
I’ve just written a post about this amazing recipe and a few others for this week after overeating during Christmas! Thank you so much, it’s amazing
http://areadingcat.com/2016/12/28/a-week-to-rebalance-yourself/
Nathalie
Super easy, super delicious. Definitely going to be a vegan / gluten free staple for me from now on!
Ola
I made this dish yesterday and i have to say: me and my boyfriend just loved it!
We are not specifically vegetarian people but this taste SO amazing, that i had to make it again today!:)
Kate
Excellent! So glad you both enjoyed it.
Mindy
I changed it up a bit because I didn’t have everything, but it is the first GFCFSF meal that has pleased the entire family, even my 7 and 8 year old picky ASD boys! I thank you from the bottom of my heart for sharing. :D
Kate
So happy everyone’s needs were met with this, Mindy!
Whitney
I have never been good with Indian recipes… I could never get the spices just right and I was never full afterward. This dish was just PERFECT… And so easy! Thank you!!
Kate
YES! It doesn’t have to be impossible! I hope this ushered in a new era of Indian cooking for you, Whitney :)
John
I’ve made this so many times my wife is sick of it! I LOVE this recipe!!
Kate
Haha! So glad you enjoy it so much, John.
Rachel
Best recipe ever! I have been looking for the best chana masala recipe in the internet and now I can say I finally found it. It also adds up that you have great photos of your cooking. Hope you can also share your very own curry recipe as well.
Kate
So kind of you, Rachel. Thanks for reading! I actually have both Thai Red Curry and Thai Green Curry recipes here. Just search for them by name and they should pop up!
Veena
I come from Indian descent so most recipes from my mother are very time consuming. This recipe is so delish and quick once the ingredients are prepped. Thanks so much for posting!
Kendra Yoder
I made this last night for my husband and I. We absolutely loved it! It was simple, uses great ingredients, and didn’t take much time at all. I love Indian food but I’ve never been brave enough to try to make any of it until I saw this recipe because it just seemed to easy and straight forward… & I was right! Thanks for posting. I’ll definitely be making this again soon!
Kate
Awesome! I’m so glad this helped you go outside of your comfort zone, Kendra.
April Heckman
Thanks for the great recipe, Kate! I’ve never had Chana Masala, — but recently got a bunch of indian spices to work with. I loved how quick & easy this recipe was.. yum!!!!
Esther
Kate this is the most delicious recipe ever. I never liked Chana Masala but being a new vegan of a few months I decided to give this a try and wow!!! My granddaughter whose a Chana Masala expert thought so as well as did my husband who actually doesn’t like chickpeas!! This is a keeper and I thank you
Brian
This recipe has become a new week-night standard in our house. My 10-year old son literally jumps up & down when he hears that I’ve made it again.
New to your blog, but steadily making my way through your thoughtful & delicious creations.
Thank you so much!!
Kate
That is so fun! Thank you for sharing, Brian. There are a lot of great ones on the blog and in my cookbook, but I may be biased :) Enjoy!
Michelle
Loved this recipe! The cilantro and lemon finished it off perfectly. Great note having everything prepped before starting…things moved quick!
Kate
Great! Thank you, Michelle.
Anita
I was very happy with my first Indian food recipe. It was dry, though. Still delicious. Maybe just add water?
Kate
Thanks for sharing! It shouldn’t be dry. Did you keep the tomatoes with their juices?
Anita
I did use tomatoes w/juice. .Tempted to use another can of tomatoes, or just the juice. Otherwise loved it!
Christina
Can I use ground cumin or does it have to be the seeds? Thanks! Can’t wait to try it out!
Kate
You can use regular ground cumin, but divide the amount given by three since you’re using ground spices. Just skip the instruction for toasting the cumin seeds, and add the ground cumin along with the other ground spices.
Lasha
Hi Kate,
This recipe was delicious! I expected it to be a little creamier/saucier than mine came out, but it still tasted excellent.
I want to tell you that I was very averse to cooking because lots of recipes I found on pinterest and tried in the past were not that great, so I always blamed myself for being a terrible cook and avoided the kitchen for almost a year. This year, my resolution was to learn to cook, so I bought your amazing! cookbook, read the whole thing, and selected recipes to try. All of them have come out excellent. Honestly– so delicious! Your cookbook and website are my go-to’s for recipes now and I’m so grateful. I now enjoy cooking!! Thank you so much, Kate!
Kate
I love that!! Thank you, Lasha. I’m so happy to hear that. I really appreciate the kind words and review.
Julie
Made it, loved it! I subbed 1/8 t. red pepper flakes for the fresh chili pepper, dropped the cayenne pepper down to 1/8 t. to keep the flavor mild for my kids, and added 12 oz. coconut milk. Super fast and great flavor!
Kate
Thank you, Julie for your review and for sharing your variation!
Kathy Yanuziello
This was the first recipe we tried from cookie and Kate and we love our curries so it was a good test. This recipe is packed full of great spice and the flavor is amazing. I recommend this dish to everyone. Kate you are God sent! My boyfriend and I decided to go almost vegetarian and only eat meat once a month. We were successful because of you!!! All your recipes are to die for and the thing we like the most is we don’t have to buy a ton of weird items that don’t get used often. Thanks for helping us change our lives xoxo
Kate
Thank you, Kathy! You’re so sweet. :)
sanjita
Red gravy is most important ingredient for Punjabi food. It adds flavor to the food, and can be very handy to make different dishes. Thanks for sharing wonderful recipe!
Kate
You’re welcome!
Ian
Made this as a base for samosa chat – top the chickpeas with broken samosas, soya yoghurt, tamarind chutney, mint and coriander chutney, red onion, coriander/cilantro, chaat masala (or garam masala + lime), and sev.
Kate
Thanks for sharing!
Shazia Haque
Hi Kate,
My husband forwarded your recipe to me today to make it for dinner and I just finished preparing it. However, I didn’t have canned tomatoes in my pantry. So ended up using crushed tomatoes instead. It still ended up being heavenly. The idea of using tikka masala instead of garam masala is absolutely wonderful. Can’t wait to hear hubby’s feedback. Am sure he’ll love it.
Kate
I’m glad it turned out for you! I love that your husband sent this recipe to you. Thanks wonderful!