ingredients
  • grapeseed oil 3 tbsp 
  • yellow onion 1, diced
  • Ground cumin 1 tbsp
  • Salt to taste • 1 kcal
  • Garlic 6, minced
  • Fresh ginger 2 tbsp, minced
  • Fresh cilantro 1/2 cup, chopped
  • fresh green chilies 2 to 3 sliced
  • ground coriander 1 tbsp
  • Chili powder 1 tsp
  • ground turmeric 1 tsp 
  • finely diced tomatoes 1 28 oz can
  • Chickpeas 2 15 oz cans, drained
  • Garam masala 1 tsp
  • Sugar 2 to 3 tsp • 470 kcal
  • Freshly squeezed lemon juice 2 tbsp 
Calories refers to 100 gr of product

Chana masala is a hearty Northern Indian dish that has found popularity across the world. It's a mouthwatering mix of chickpeas seasoned with a rich blend of spices to create an outstanding flavor. The chickpea-spice mix makes chana masala a phenomenally healthy dish that doubles as a warming comfort food. Chana masala is also known as chole masala, but whichever name you prefer, it's an incredible meal that will satisfy your taste buds and offer plenty of health benefits.

How to Make Chana Masala

Heat oil in a large pot. Stir in onion, salt, and cumin and cook over medium heat.

While the onions are sauteeing, grind garlic, ginger, chilies, and cilantro using a mortar and pestle to form a paste. Once a paste has formed, stir in with the onions.

Add the ground coriander, turmeric, and chili powder to the pan. Mix to combine.

Pour in chickpeas and tomato, then stir. You can add ½ to 1 cup of water if the consistency is too thick. Bring to a simmer then lower heat. Allow it to simmer for 20-25 minutes until the mixture thickens, stirring occasionally.

Taste the chana masala and add any salt, sugar, or chili powder you think it might need.

Turn off the heat and stir in the lemon juice and garam masala. Allow it to cool slightly, then garnish with chopped cilantro and serve.

How Long Can I Keep Chana Masala?

Chana masala lasts about 4 days in the fridge or 1 month frozen. Store in an airtight container.

Instructions

Heat oil in a large pot. Stir in onion, salt, and cumin and cook over medium heat.

While the onions are sauteeing, grind garlic, ginger, chilies, and cilantro using a mortar and pestle to form a paste. Once a paste has formed, stir in with the onions.

Add the ground coriander, turmeric, and chili powder to the pan. Mix to combine.

Pour in chickpeas and tomato, then stir. You can add ½ to 1 cup of water if the consistency is too thick. Bring to a simmer then lower heat. Allow it to simmer for 20-25 minutes until the mixture thickens, stirring occasionally.

Taste the chana masala and add any salt, sugar, or chili powder you think it might need.

Turn off the heat and stir in the lemon juice and garam masala. Allow it to cool slightly, then garnish with chopped cilantro and serve.

Notes

You can find garam masala in most supermarkets or order it online from a specialty store.

You can add veggies to your chana masala. Toss the vegetables of your choice in oil (sweet potatoes and cauliflower are great choices) and roast them for 20 minutes, flipping halfway through.

Chana masala is fantastic year-round, but it's especially good as a nourishing, healthy dish to eat when the temperature dips.