Chana Masala (Indian Chickpeas)

The finished product: Chickpeas in masala flavor!

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This Chana Masala is a bold and aromatic Indian-inspired dish featuring tender chickpeas simmered in a richly spiced tomato gravy. Fragrant with cumin, coriander, turmeric, and garam masala, every bite bursts with warmth and depth of flavor. It’s a perfect balance of comfort and vibrancy — hearty enough to satisfy yet light enough for everyday meals.

Serve it over steamed rice, with warm naan, or alongside your favorite vegetables for a complete, nourishing meal. Naturally high in plant-based protein and fiber, Chana Masala makes wholesome eating both simple and delicious. It’s a dish that invites you to slow down, savor, and appreciate how spices can awaken both the body and the senses.

This dish is soooo delicious that I have made it over and over and over again. It's basically one dish in a pot, served with Naan Bread and Bhindi Okra. You can actually buy Naan Bread in your local grocery store. I made mine from scratch because the recipe is so simple. Try out this recipe and let me know if you liked it. It's a little exotic for some, but OBVIOUSLY I REALLY liked it.

Servings: 4

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 80 minutes

Equipment Needed: Cutting surface, knife, large pot, blender

Ingredients:

28 ounces Diced Tomatoes (or) 1 Can Rotel + 1 Can Diced Tomatoes

3/4 Onion, White, Chopped

1/2 teaspoon Salt

1 Tablespoon Ginger, Minced

1 Can Chickpeas AKA Garbanzo Beans, Rinsed & Drained

3/4 Cup Coconut Milk, As Needed

3 Cloves Garlic, Minced

1/2 Cup Cilantro, Fresh

Garam Masala Powder: (to make your own Indian Seasoning)

1 Tablespoon Coriander

1 1/2 teaspoon Cumin

1/2 teaspoon Turmeric

1/4 teaspoon Cardamom

Pinch Cayenne (optional)

This pic is for a triple serving

Directions:

1. The first time I made this recipe, I soaked my chickpeas overnight but I found out that, if you cook them for an hour, they get perfectly soft, so I found out that step was unnecessary.

Soaking chickpeas are unnecessary - even for the ones that are fresh in a grocery store

2. Cut up the onion, garlic, and shaved ginger, set aside. Make the Garam Masala Powder (I made extra for future use). Heat the oil.

Use a neutral oil

3. Blend Tomatoes and Liquids till smooth.

Add the Onions, then the ginger and garlic

4. Use a large non-reactive pot, heat oil til shimmering. Add Onion and Salt. Cook Onions 5-7 minutes until translucent.

Add the Indian Seasoning to infuse the flavors throughout the dish

5. Add Ginger, Garlic, cook 1 minute. Add Garam Masala Powder, stir constantly. 30 seconds.

Stir to incorporate the flavor

6. Add Chickpeas, Tomatoes, Coconut Milk.

Add the Tomato-Coconut mixture to the Chickpeas to the pot

7. Add Cilantro.

The color change

Fresh Cilantro is best

9. Cook Covered 30 minutes on Medium Heat.

Yummy! :-D

10. Reduce Heat to Low Heat (2 out of 10). Allow it to cook uncovered, for an additional 20 minutes. Add a splash of Coconut Milk to reduce spice, if wanted. Serve over brown rice and Naan Bread. Top with Cilantro. Serve and Enjoy! YUMMY!

For a Printout of the Naan Bread Recipe, Click Here

For a Printout of the Crispy Bhindi Okra, Click Here

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Chana Masala (Indian Chickpeas)

Servings: 4

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 80 minutes

Equipment Needed: Cutting surface, knife, large pot, blender

Ingredients:

28 ounces Diced Tomatoes (or) 1 Can Rotel + 1 Can Diced Tomatoes

3/4 Onion, White, Chopped

1/2 teaspoon Salt

1 Tablespoon Ginger, Minced

1 Can Chickpeas AKA Garbanzo Beans, Rinsed & Drained

3/4 Cup Coconut Milk, As Needed

3 Cloves Garlic, Minced

1/2 Cup Cilantro, Fresh

Oil to coat

Garam Masala Powder: (Indian Seasoning)

1 Tablespoon Coriander

1 1/2 teaspoon Cumin

1/2 teaspoon Turmeric

1/4 teaspoon Cardamom

Pinch Cayenne (optional)

Directions:

1. Cut up the onion, garlic, and shaved ginger, set aside. Make the Garam Masala Powder (I made extra for future use). Heat the oil.

2. Blend Tomatoes and Liquids till smooth.

3. Use a large non-reactive pot, heat oil until shimmering. Add Onion and Salt. Cook Onions 5-7 minutes until translucent.

4. Add Ginger, Garlic, cook 1 minute. Add Garam Masala Powder, stir constantly. 30 seconds.

5. Add Chickpeas, Tomatoes, Coconut Milk.

6. Add Cilantro.

7. Cook Covered 30 minutes on Medium Heat.

8. Reduce Heat to Low Heat (2 out of 10). Allow it to cook uncovered, for an additional 20 minutes. Add a splash of Coconut Milk to reduce spice, if wanted. Serve over brown rice with Naan Bread. Top with Cilantro.