Recipe

Chana masala

Name: Chana Masala
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian & South Asian
Ingredients: 3 tablespoons neutral oil (such as avocado or sunflower); 1 teaspoon cumin seeds; 1 large yellow onion, finely chopped; 4 garlic cloves, finely chopped; 1 tablespoon finely grated fresh ginger; 1 green chili, finely chopped (optional, for heat); 1 can (14 oz / 400 g) crushed tomatoes; 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed; 1 cup (240 ml) water; 1 teaspoon salt, plus more to taste; Juice of half a lemon; A handful of fresh cilantro, chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon Kashmiri chili powder or sweet paprika; 1 1/2 teaspoons garam masala

Indian & South Asian · 45 min · EasyVegan

Chickpeas simmered in a tangy, spiced onion and tomato gravy. Cook it with oil, not ghee.

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A bowl of chana masala garnished with cilantro and ginger, served with fried bread

Photo: Zoshua Colah on Unsplash

Chana masala is the weeknight curry that never lets you down: canned chickpeas simmered in a tangy, deeply spiced onion and tomato gravy. It is naturally vegan when you cook it with oil instead of ghee, and it tastes even better the next day.

The secret is patience with the onions. Let them turn properly golden before the spices go in, and the sauce gets a rich, almost sweet depth that no shortcut can match.

Chana masala recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 4

Ingredients

3 tablespoons neutral oil (such as avocado or sunflower)
1 teaspoon cumin seeds
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
1 green chili, finely chopped (optional, for heat)
1 can (14 oz / 400 g) crushed tomatoes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 cup (240 ml) water
1 teaspoon salt, plus more to taste
Juice of half a lemon
A handful of fresh cilantro, chopped

Spices

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chili powder or sweet paprika
1 1/2 teaspoons garam masala

Instructions

Heat the oil in a large, heavy pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
Add the onion and a pinch of salt. Cook, stirring often, for 10 to 12 minutes, until deep golden brown. Lower the heat if the edges start to scorch.
Stir in the garlic, ginger and green chili and cook for 1 minute.
Add the coriander, ground cumin, turmeric and chili powder. Stir for 30 seconds so the spices toast in the oil without burning.
Pour in the crushed tomatoes. Simmer for 6 to 8 minutes, stirring now and then, until the sauce thickens and oil starts to shimmer at the edges.
Add the chickpeas, water and 1 teaspoon salt. Bring to a simmer, then cook gently for 15 minutes. Lightly mash a few chickpeas against the side of the pan to thicken the sauce.
Stir in the garam masala and lemon juice. Taste and add more salt if needed. Scatter with cilantro and serve with rice or warm flatbread.

Tips

For a smoother, restaurant-style sauce, blend the tomato mixture before adding the chickpeas.
Check that your flatbread is dairy-free if you're serving this vegan; many naan recipes use yogurt or butter.