Chana Masala

Serves 6 to 8
Time: 1 hour || Active time: 30 minutes

This chana masala is spicy, tangy, and fragrant. You could say perfumed even, with sweet spices like cardamom and cinnamon and a little fennel seed. It’s one of the very first dishes I ever tried to recreate at home, and I’ve been tweaking it for decades. I probably started out with a recipe from somewhere, but I just kept adjusting until it tasted like what I would get at the Indian restaurants on Coney Island Avenue, where I grew up. The jalapeños probably have no place in traditional chana masala, but hey, tell that to me 20 years ago. They stayed.

I have my way of making it, but this recipe is very flexible, so let’s discuss. Some things you can swap out, some are non-negotiable.

The spices are the heart of the dish and absolutely essential. I like to measure them out all together while the aromatics cook so that everything goes in at once. The fresh ginger and cilantro are what make this chana masala feel so vibrant — fresh ginger has a sharp heat and floral quality that dried can’t touch, and the cilantro adds a brightness that keeps the whole dish from feeling heavy. These are non-negotiable.

And speaking of freshness, I use fresh tomatoes when I can because canned tomatoes can give marinara vibes. Fresh tomato shines here just a bit brighter. But don’t worry too much about it. If you’ve got canned whole tomatoes, go for it — use a 28 oz can and crush them up. You can even use diced, just drain a bit of the liquid.

Coconut oil gives chana masala a richness that other oils don’t, but vegetable oil works if that’s what you’ve got. Same goes for the tamarind — I love the tanginess but lime juice is a perfectly good substitute.

When chickpeas are the star of the show, I prefer to cook dried ones. The taste is fresher and the texture is meatier. But, again, you can’t beat the convenience of canned chickpeas so don’t mind me being a hippie homemaker with my pot of chickpeas. Use a can!

This is one of those one-pot recipes that will fine-tune your taste buds. Look for the spicy, the sour, the salty, and adjust until you’re thoroughly pleased. It also freezes beautifully and tastes even better the next day, which is dangerous information. Serve with basmati rice and naan if you’re feeling ambitious. Garnish with plenty of cilantro.

Vegan Chana Masala FAQ

Can I use canned tomatoes instead of fresh? Yup yup yup. Use a 28 oz can of whole tomatoes and crush them up, or diced with some liquid drained off. Fresh tomatoes are ideal in summer but canned works year round.

Can I use canned chickpeas? For sure. Two 15 oz cans rinsed and drained equals about 3 cups. Dried chickpeas give you a meatier texture but canned is perfectly good and much faster.

What’s the difference between lime juice and tamarind? Lime juice is brighter and more citrusy. Tamarind is deeper, more sour, and a little funky in the best way. Both balance the dish but tamarind is closer to what you’d get at a restaurant. Worth tracking down if you can find it.

Can I make this less spicy? For sure. Skip the cayenne and deseed the jalapeños thoroughly. You can also reduce the jalapeños to one or skip them entirely — they’re not traditional anyway.

Can I make this spicier? Hells yeah. Leave the jalapeño seeds in, add more cayenne, or add a serrano instead of jalapeño.

Can I use a different oil? Yes. Vegetable oil or canola work fine. Coconut oil adds a richness that’s worth it if you have it.

Does this freeze well? Yup yup yup. Freeze in portions for up to 3 months. It actually tastes better the next day and even better after that. Dangerous information.

What do I serve with chana masala? Basmati rice is the classic move. Naan if you’re feeling ambitious. Both if you’re feeling very ambitious.

How did I end up here? You were probably searching for “chana masala,” “vegan chana masala,” or “chickpea curry.” Maybe “easy Indian chickpea recipe” or “homemade chana masala.” This is the one you’ll keep coming back to. Welcome.

Chana Masala

Isa Chandra

Spicy, tangy, fragrant chana masala with a homemade spice blend, fresh tomatoes, jalapeño, ginger, and cilantro. A vegan chickpea curry that freezes beautifully and tastes even better the next day.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 6 servings

Ingredients

  

1x2x3x

Spice blend:

• 1 tablespoon plus 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon fennel seeds chopped
• 1/2 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:

• 3 tablespoons coconut oil
• 1 large onion sliced in medium pieces
• 2 jalapenos deseeded and thinly sliced
• 5 cloves garlic minced
• 1 heaping tablespoon fresh ginger minced
• 1/4 cup fresh cilantro finely chopped
• 3 lbs tomatoes diced
• Fresh black pepper
• 1 teaspoon salt
• 3 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
• 1 teaspoon agave or sugar
• Juice of one lime, or 1 teaspoon tamarind concentrate

Instructions

 

• Preheat a large pan over medium heat. I prefer a pan to a pot, because it gets the tomatoes to cook down faster.
• Meanwhile, mix together the spice blend in a small bowl.
• When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
• Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
• Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
• Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!

Keyword vegan chana masala, chickpea curry, easy chana masala recipe, homemade chana masala, Indian chickpea curry, vegan chickpea curry

Tried this recipe?Let us know how it was!