Chana Masala ignites an explosion of flavor in a healthy dish!
I was first exposed to chana masala when I worked at an amazing hole-in-the-wall Indian restaurant out of college. They offered a delicious lunchtime buffet with several different options and everyone who worked there got free lunch. This meant a rotating shift of curries, paneer, naan, and many others, including chana masala. And oh boy, I was hooked. I quickly learned how to make this dish at home. I turn to it for any meal, any time—breakfast, lunch, or dinner. It doesn’t take too long to make and you can store leftovers for an easy-reheat meal.
In Hindi, chana means ‘chickpeas’ and masala means ‘spices‘. The dish originated in northern India, likely in the Punjab region, but is popular all over India, into Pakistan, and indeed the rest of the world. I’ve personally seen it offered at a breakfast buffet in America! It can be found in street carts as fast food, in fancy restaurants, and… in home kitchens.
It’s delicious and healthy but I actually love this dish for another reason. I would make this dish a lot for my kids when they were starting solids. Whole chickpeas are a choking hazard for children under 18 months so they need to be flattened (the chickpeas, that is, not the kids!) but they’re very soft when cooked so it’s easy to do. Then, you have a bunch of small foods in a delicious sauce that are easy for babies and toddlers to pick up with their hands (or a spoon, if they’re able). Exposing my kids to flavorful dishes like this one at an early age has prepped them for a lifetime of a wide spectrum of flavors. So, while they still have their picky moments (never, ever give the oldest one green veggie pasta!), they very much enjoy spices and herbs I don’t think they would have been open to otherwise!
Chickpea? Garbanzo!
You have options when it comes to buying chickpeas. The easiest to buy is canned chickpeas. If you’re looking through all the cans at the store trying to find them, remember that sometimes the can is labeled “garbanzo” beans. This is just a different name for the same food, so don’t get confused! You can also buy dried chickpeas instead of canned. These will need to be soaked, possibly overnight. While there might be a slight difference in taste between canned and dried, I recommend going with the canned option just because it’s so much easier and you don’t need to do overnight prep; just rinse them before using them. That said, if you’re soaking your dried chickpeas overnight, you can add a splash of lemon juice and some salt to the water for extra flavor, so there’s something to be said for that!
How Do I Prep and Store This Chana Masala?
Once cooked, you can keep chana masala in an airtight container in your refrigerator for around 5 days, reheating either by simmering on a stove or putting it in the microwave. If you want to keep the chana masala for longer, you can freeze it in a freezer bag for up to 3 months. Thaw it out when you’re ready and reheat to eat!
Serving Suggestions
Chana masala is best served alongside or on top of rice, with naan bread, or with both! I would often use naan to eat the rice and chana masala together when I had it at the buffet for lunch.
For more Indian-inspired recipes, take a look at this Chicken Tikka Masala, this Paneer Butter Masala or these tasty Chicken Pakoras.
Chana Masala
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 green chili seeded and minced (optional for heat)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper optional for extra heat
- 1 (28 oz can) crushed tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- Salt to taste
- Fresh cilantro chopped for garnish
- Cooked rice or naan bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onion and sauté until it turns translucent and starts to brown, about 5 minutes.
- Stir in the garlic, ginger, and green chili (if using), and cook for another 2 minutes until fragrant.
- Add the ground coriander, cumin, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly to prevent burning.
- Pour in the crushed tomatoes and add the chickpeas. Stir well to combine.
- Season with salt to taste. Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally.
- If the curry is too thick, add a little water to reach your desired consistency.
- Garnish with fresh cilantro before serving.
- Serve hot with cooked rice or warm naan bread.
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