Chana Masala

Chana Masala (chickpea curry) is one of the most popular vegetarian meals in India, originating from Northern India and Pakistan, where chickpea is widely available. Chickpea is energy dense food, full of fiber, proteins, folic acid, iron and phosphorus. Chana masala can be made with all types of legumes (lentils, beans, etc.) and spinach.

  • Preparation time15 minutes
  • Cooking time70 minutes
  • Portions4

Spice Kit Ingredients

cumin, coriander, garam masala, cassia cinnamon, turmeric, chili pepper, black cardamom, green cardamom, mace, clove, bay leaf

  • 450g cooked chickpeas (2 cans of 400g)
  • 4 onions (400g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 cloves of garlic (around 1 tbsp grated)
  • two 400g cans of tomatoes (or 1 kg raw tomatoes)
  • 8 tbsp oil
  • 1-2 chilies (optional)
  • coriander (optional for garnishing)
  • salt
  • basmati rice (as a side dish)
  1. Puree/grate 7 garlic cloves and 4 cm piece ginger.
  2. Finely chop 4 small onions (400g) and 1-2 chilies (if using).
  3. If you are using fresh tomatoes, finely chop or blend them.
  4. Drain and rinse two cans of chickpeas.
  1. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  4. Add the contents of package №2 and package Chili (optional) and stir. After 2-3 minutes add the tomatoes and simmer for 15-30 minutes. (minimum 30 minutes if using fresh tomatoes).
  5. Stir the cooked chickpeas and if necessary some water. Allow it to boil and then simmer for 4-5 minutes.
  6. Add the contents of package Garam Masala.
  7. Taste and add salt if necessary.
  8. If you want more sauce add water and let it simmer for 4-5 minutes.
  9. Remove from heat and garnish with fresh coriander (optional).
  10. Serve with basmati rice or naan bread.
  11. * The above cooking times are approximate and may vary according to the thickness and material of your pan and the heat source.
  • Download recipe (pdf)