Name: Chana Masala (Chickpea Curry)
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 2 cups dried garbanzo beans; 2 tablespoons ghee; 1 large yellow onion (chopped); 1 green chili pepper (seeds and membrane discarded, chopped); 1 tablespoon fresh minced ginger; 3 cloves garlic (minced); 3 Roma tomatoes (diced); 2 tablespoons ketchup; 4 cups vegetable or chicken broth (vegetarian/vegan: use vegetable); 1 teaspoons ground turmeric; 1/4 teaspoon asafoetida; 1 1/2 teaspoons salt; 2 bay leaves; 1/4 cup chopped fresh cilantro; Spice mixture:; 1 tablespoon whole coriander seeds; 1 tablespoon whole cumin seeds; 1/2 teaspoon seeds from green cardamom pods; 1/4 teaspoon fenugreek seeds; 1/2 teaspoon whole fennel seeds; 1 teaspoon whole black peppercorns; 1 small whole cinnamon stick

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The ever popular Indian dish featuring tender garbanzo beans in a rich, fragrant, and deliciously flavorful sauce! This authentic Chana Masala recipe is filling enough to serve as a main dish or can be served as part of a larger Indian meal. It’s naturally gluten free, vegetarian/vegan, packed with protein, loads of nutrients and is thoroughly delicious!

This is one of my favorite vegetarian dishes along with Masoor Dal and Dal Palak. It is so flavorful and satisfying that even devout carnivores won’t miss the meat!

This is a vegetarian dish even avid meat lovers will enjoy. It’s filling and has such a robust depth of flavor you won’t even miss the meat! For this Chana Masala recipe we’re going to take the extra step of roasting the garbanzo beans for even MORE flavor!

Several years ago when I was boiling chickpeas I had left to soak overnight for making Chana Masala I started thinking about….meat. And the amazing thing that happens to the flavor of meat when it’s seared brown in a hot skillet and then left to slowly cook. And it occurred to me, why not do the same with these chickpeas? I had never heard of that being done before as part of preparation for being cooked in a sauce-based dish but the idea amused me and so I gave it a whirl and was really happy with the results.

I heated up some ghee in my Dutch oven and fried the drained chickpeas in batches until they were lightly browned on all sides. Then I browned the onions, toasted and ground some whole spices and added those along with a few other ingredients, and before long my chickpeas were slowly simmering in a rich sauce that flooded my home with the most delicious smell. Lifting the lid occasionally to give the curry a stir was a welcome task, because every time I lifted it another dose of that heavenly fragrance would come wafting out. But whether you decide to take that step of roasting the chickpeas or not, this Chana Masala recipe is a total winner nonetheless!

This is a vegetarian dish even avid meat lovers will enjoy. It’s filling and has such a robust depth of flavor you won’t even miss the meat!

What is Chana Masala?

Chana Masala is a popular North Indian dish made with chickpeas (chana) that are cooked in a fragrant and flavorful sauce with onions, garlic, ginger, tomatoes, chili peppers and a wide host of spices. It’s commonly eaten with rice, roti, or naan. It is naturally gluten free and vegetarian/vegan and is equally popular among non-vegetarians.

It is believed to have originated in the Punjab and Uttar Pradesh regions of northern India and has since spread throughout the the Indian sub-continent. It has become deeply ingrained in Indian culture and is a staple dish in both households and restaurants alike.

What to Serve with Chana Masala

There are a number of dishes you can serve with Chana Masala. The goal is to have a combination of starches, bread, and fresh/refreshing accompaniments that will enhance the dining experience. Here are a few ideas:

Rice: Steamed Basmati rice or Jeera rice (rice flavored with cumin seeds) are commonly served with Chana Masala. The fluffy rice helps absorb the flavors of the spicy gravy.
Roti, Naan, Bhatura, Poori, Chapati: Any of these Indian breads make a great accompaniment to Chana Masala.
Salad: A fresh salad, whether a leafy green salad or a simple cucumber or tomato salad, provides a refreshing and welcome contrast to the rich and spicy Chana Masala.
Cucumber Raita: This refreshing yogurt-based side dish helps to cool down the spiciness of Chana Masala.
Pickles and Chutneys: These are welcome at any Indian-themed table. Mango chutney, mint chutney, mango pickle, etc, add tangy and complex flavors that add interest and variety.

Why Should I Grind My Own Spices?

Because it will forever change your life! No seriously though, there is NO comparison between store-bought ground spices and taking whole spices, then toasting the grinding them yourself. If you’ve spent any time looking through my recipes you’ll know that I push using whole spices. Spices have natural oils in them and those oils are where the flavor is. When the spices are ground those oils evaporate quickly, leaving your ground spices with increasingly less flavor over time. Pre-ground spices from the store have already been sitting around for months and have lost much of their potency.

In contrast, when you take whole spices, toast them, grind them, and use them immediately or within a short period of time, their flavor is FAR more potent and vibrant. If you want to achieve optimal flavor I really can’t overstate how important it is to use whole spices – it’s simply a must. It makes ALL the difference. And don’t worry about buying larger quantities of whole spices, concerned that they’re going to go to waste. If you regularly cook dishes from around the world you’ll go through these spices in no time. And keep in mind too that storing the whole spices in airtight jars in a dark, cool place, they’ll last much longer than pre-ground spices.

Here are some spice blends utilizing whole spices in case you’re looking for ways to use up your bulk supply:

Chana Masala Recipe

Let’s get started!

If you prefer not to take the extra step to roast your chickpeas simple skip this step.

Ghee is a great choice for high heat cooking and is a staple in Indian cuisine. Unless you’re vegan, I highly recommend ghee over oil for its flavor.

Heat the ghee in a Dutch oven or heavy stock pot and fry the garbanzo beans in batches until lightly browned.

While the beans and frying, prepare the spices. Heat a small, heavy skillet over medium heat and dry roast the whole spices for 3-4 minutes or until they become very fragrant, gently shaking the pan regularly to prevent scorching. Let the spices cool and transfer them to a spice grinder. I use and love my Krups Spice and Coffee Grinder.

Grind the spices to a fine powder and set aside until ready to use. This can be made a day in advance and stored in an airtight container to retain its freshness.

Transfer the browned garbanzo beans to a bowl. Add some more ghee to the pan and then fry the onions for 8-10 minutes until lightly browned. Add the garlic, ginger and chopped chilies and cook for another 2 minutes.

Add the ground spices, turmeric and asafoetida, and cook for another minute.

Stir in the tomatoes and ketchup and cook for 5 minutes. Add the chickpeas, broth, salt and bay leaves, bring to a boil, reduce the heat to medium-low, cover and simmer for 1 hour. Add more broth if the curry becomes too dry. Add salt to taste.

Stir in the cilantro and simmer for another minute.

Serve immediately or the following day after the flavors have had more time to meld (it’s even better the next day). Serve with some fresh naan bread, steamed jasmine rice, and a cool cucumber or leafy green salad. See above for more serving recommendations.

Enjoy!

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