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Chickpea Masala (Chana Masala)

  • Author: Meagan


Julie Van Rosendaal and Sue Duncan have a new book out called, ‘Spilling the Beans’ – and there are a lot of good things in it…this is one of them. I made this and Palak Paneer a couple of days ahead of when we were going to have our Indian meal and it worked out great!



Chickpea Masala (Chana Masala)

1 onion, finely diced

1 jalapeno, seeded and finely chopped

4 to 6 cloves of garlic, finely minced

1 T. minced fresh ginger

1 t. EACH paprika AND cumin

1/2 t. EACH coriander, garam masala AND salt

1/4 t. turmeric

3 tomatoes, diced

1/4 c. chopped fresh cilantro

1 c. + chicken broth

2 cans (19 oz/540 mL) chickpeas, rinsed and drained


In a large skillet, cook the onion in a bit of oil for a few minutes until softened and then add in the jalapeno, garlic and ginger and saute for another couple of minutes.  Add in the 6 spices and cook and stir for another minute until the spices are all worked in, then add in the tomatoes and cilantro and cook it all for another 5 minutes or so.

Add in the broth and beans, bring it all to a boil, then reduce it to a simmer for about 30 minutes until the sauce is at a thickness that you’d like.  I was making a couple of things as I mentioned so I ended up adding in a bit of extra broth to keep both dishes simmering a little longer – simmering also softens up the beans a bit.  Serve over rice with some extra fresh cilantro – enjoy!

  • Category: Beans, Indian, Curry


From Meagan's Kitchen

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