Chana Masala

Chana masala is a simple Indian curry that comes together quickly, making it the perfect weeknight meal! Chickpeas are cooked until tender, then bathed in a spice-infused tomato sauce. Serve it with a side of basmati rice, fresh herbs, and roti.

❤️ Why you’ll love this recipe

• Easy: Don’t be intimidated by this flavorful Indian classic. It’s surprisingly simple to prepare, even if it’s your first time cooking curry!
• Quick: If you make chana masala with canned chickpeas, you’ll be sitting down to eat in as little as 30 minutes.
• Healthy: Chickpeas are extremely healthy legumes filled with equal amounts of protein and fiber.
• Naturally vegan: Test out this Indian-inspired recipe that happens to be naturally vegan. You can even add it to your Meatless Monday routine!

If you love chana masala, you should really check out our baingan bharta, vegan butter chicken, or red lentil dahl.

🌶️ What is chana masala?

Chana masala is one of the most popular recipes, not just in India, but around the world. The name chana masala translates to “chickpeas in a blend of spices,” which is the perfect way to describe this dish.

Tender chickpeas are simmered in a spicy, slightly tangy tomato-based sauce (or gravy). The typical seasonings include ginger, garlic, onion, chiles, cumin, turmeric, coriander, and garam masala.

If you ask most Indian people, no two chana masalas are the same. Each recipe has its own unique flare! This version is inspired by our love for the cuisine and the entire country.

🌱 Is chana masala vegan?

You’ll be happy to know chana masala is a naturally vegan Indian recipe. Some variations may include ghee to cook the vegetables, but this can easily be replaced with coconut oil, vegetable oil, or vegan butter. For another vegan-friendly option, check out this coconut chickpea curry.

🛒 Ingredients & substitutions

• Coconut oil: To sauté the veggies and spices in. Olive oil or avocado oil also work. Use water or vegetable broth for an oil-free option.
• Garlic, ginger, onion: Included in the base of many Indian curry recipes, fresh garlic, ginger, and yellow onion give chana masala a savory, zesty, and slightly spicy characteristic. We don’t recommend using any dried varieties for these three. 
• Green chile: Any green chile works great here. Use jalapeños for mild spice, serranos for more spice, or Thai green chiles for hot spice.
• Tomatoes: Tomatoes often have a richer taste when canned than fresh, which is why we use canned diced tomatoes. If tomatoes are ripe and in season, by all means, use a couple of freshly diced tomatoes instead!
• Cilantro: Brings a fresh, citrusy, and herbaceous element to this chana masala. If you don’t enjoy the flavor of cilantro, omit it or replace it with parsley. 
• Chickpeas: We pressure-cook dried chickpeas for an ultra-tender and creamy texture. If you use canned chickpeas, you will need to simmer them in the blended mixture for longer in order to soften them up.
• Coconut sugar: To balance the spiciness. Brown sugar, cane sugar, or agave will also work. Omit the coconut sugar for a sugar-free option.
• Lemon juice: Brightens the dish slightly, giving it a light, vibrant flavor. Substitute it with lime juice if you don’t have lemons on hand.
• Spices: For the spice combination, we prefer a mixture of cumin, turmeric, coriander, cayenne, garam masala, salt, and pepper. You can also add cumin seeds at the beginning, or use freshly grated turmeric.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make chana masala

Step 1: Sauté the aromatics

Heat coconut oil in a large skillet over medium. Add diced onion and sauté for 3 minutes, or until translucent. Add the garlic, ginger, and jalapeños and cook for another 3-4 minutes.

Step 2: Add the spices

Add the cumin, coriander, turmeric, and cayenne, continuing to cook for another 3-4 minutes, or until fragrant. Mix in the coconut sugar and diced tomatoes and their juices, stirring to combine.

Step 3: Blend the base

Transfer the mixture to a blender or food processor, and mix it on high for 1-2 minutes until smooth.

Step 4: Mix in the chickpeas

Pour the base back into the skillet and add the chickpeas. Simmer over low-medium for another 15 minutes with the lid on.

Step 5: Add the final touches

Remove the skillet from the heat, and add in cilantro, lemon juice, and garam masala. Season with salt and pepper to taste, and adjust any other seasonings to your liking. Happy eating!

If you have questions about making chana masala, check out our FAQs or leave a comment down below!

🍚 What to serve with chana masala

Once your chana masala has simmered to perfection, pair it with any of these flavorful sides:

• Rice: The most popular variety is basmati, but feel free to use any white rice, brown rice, or even wild rice.
• Bread: Naan, roti, or paratha are the obvious choices. If you don’t have any of those, try dairy-free bread, sourdough, or even vegan garlic bread.
• Chutneys: Try garlic chutney, tamarind chutney, mint chutney, mango chutney, orange chutney, or even chamoy sauce or salsa taquera.
• Cream: Serve your chana masala with raita, coconut yogurt, dairy-free sour cream, or vegan heavy cream.

🌡️ Storage & reheating

There’s nothing better than chana masala the next day! Just follow these storage and reheating tips:

• Fridge: Once cooled, transfer your chana masala to an airtight container and store it for up to 4-5 days in the fridge. 
• Freezer: You can keep chana masala in the freezer for up to 3-4 months. Just make sure it’s in a freezer-safe bag or container.
• Reheating: In frozen, thaw the curry in the fridge overnight. Heat it in a pan over medium-low heat. Alternatively, heat it up in a microwave in 30-second bursts. 

♻️ Variations

• Coconut milk: Add some full-fat coconut milk to make a richer, creamier gravy.
• Protein: Increase the protein content by incorporating a few tofu cubes. 
• Different spices: If you can find amchur powder, fenugreek leaves, or asafoetida, they all make great additions to chana masala.
• Vegetables: Use vegetables like potatoes, spinach, eggplant, mushrooms, zucchini, bell peppers, etc.

🧑‍🍳 Top tips

• Dry chickpeas: Cooking your own chickpeas will yield the best results in overall texture and flavor. We always suggest cooking beans and legumes from scratch.
• Fresh spices: Use whole spices and grind them right before cooking, or make sure your ground powders have been stored correctly. Indian food relies on fresh, fragrant ingredients.
• Simmer: Once blended, don’t forget to simmer the gravy and chickpeas for at least 10-15 minutes. This helps meld the flavors together.
• Taste and adjust: This dish is very customizable, and some flavors can be quite overpowering if you are not used to them. Start with small amounts, then add more as needed.

💬 FAQ

🍴 More chickpea recipes

If you enjoyed this chana masala recipe, be sure to check out some more BBV recipes loaded with chickpeas:

• Vegan Chickpea Salad: Simple, Mediterranean-style salad.
• Chickpea Fries: Crispy chickpea fries inspired by French panisse.
• Vegan Tuna: A plant-based alternative to tuna featuring mashed chickpeas.
• West African Peanut Stew: Peanut-infused broth mixed with sweet potatoes, chickpeas, and tender vegetables.

Note: We’ve updated this post to include new information and helpful tips about the recipe.