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–+ servings
chana masala recipe

Chana Masala

Here's a quick and easy chana masala recipe that's bursting with amazing flavors! Serve it with a side of rice and enjoy the wonderful taste of Indian spices.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 4

Ingredients 

  • 1 tablespoon coconut oil
  • 1 teaspoons cumin seeds
  • 1 onion chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger peeled and minced
  • 1 red bell pepper chopped
  • 1 ½ cups tomatoes chopped, peeled
  • 3 cups chickpeas canned, drained
  • 1 cup red rice for serving
  • 1 ½ teaspoons chana masala spice mix
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • fresh parsley and cilantro chopped, for garnish

Instructions

  • In a medium pot, bring water to a boil. Pour in the rice and give it a stir.
  • Boil the rice for about 25-30 minutes, until tender, then turn off the heat and drain the excess water. Set aside.
  • Heat a large saucepan over medium-high heat. Add the cumin seeds and toast them for a minute or two, stirring frequently, until the seeds are golden, fragrant and start to crack.
  • Add the coconut oil.
  • Add the onion, garlic, ginger and bell pepper. Cook for about five minutes, stirring often. Add the spices: chana masala spice mix, coriander, turmeric, salt and cayenne. Cook for a few more minutes.
  • Add the tomatoes and the drained chickpeas.
  • Bring the mixture to a simmer and cook for 10 minutes or longer to let the flavors mingle.
  • Serve with a side of red rice.
  • Top with chopped parsley or cilantro.

Notes

Tastes even better the next day. Leftovers keep for about 4 days in the fridge and freeze well in portions.