Chana masala

Name: Chana masala
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 400 g Cooked chickpeas, drained; 300 g Chopped canned tomatoes; 100 g Onion; 15 g Rapeseed oil; 10 g Garlic; 10 g Ginger; 2 g Ground cumin; 3 g Garam masala; 1 g Ground turmeric; 5 g Fresh chilli; 150 g Water; 15 g Lemon juice; 8 g Fresh coriander; 2 g Salt

Chickpeas simmered in a warmly spiced tomato sauce. A useful pantry dinner.

Estimated total time: 35 minutes2 portionsAbout 430 kcal per portion

Chana masala served in a bowl or on a plate — Photo: Parzeus · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

400 g Cooked chickpeas, drained
300 g Chopped canned tomatoes
100 g Onion
15 g Rapeseed oil
10 g Garlic
10 g Ginger
2 g Ground cumin
3 g Garam masala
1 g Ground turmeric
5 g Fresh chilli
150 g Water
15 g Lemon juice
8 g Fresh coriander
2 g Salt

Method

Drain and rinse the cooked chickpeas. Finely chop the onion, garlic, ginger and chilli.
Heat the oil in a saucepan. Soften the onion for 8 minutes, stirring, then add garlic, ginger and chilli for 1 minute.
Stir in cumin, garam masala and turmeric for 30 seconds. Add the tomatoes, water and chickpeas.
Simmer uncovered for 15–20 minutes, stirring occasionally. Mash a few chickpeas if you want a thicker sauce.
Finish with lemon juice, salt and coriander. Serve as it is or add rice separately.

Rice and bread are not included. Spice blends vary: check the ingredient and cross-contact statements on the actual packet.

Chole

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Serious Eats

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