Easy Chana Masala

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Bowls of our homemade gluten-free vegan Chana Masala recipe with rice, jalapeno, and lemons

Traveling. Why do we travel?

It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick.

That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so. In fact, we’re hopeful to spend more time traveling this year and I cannot wait.

Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. How wonderful.

Mortar and pestle with jalapenos and garlic for making our easy chana masala recipe

This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday (manage expectations, Dana, manage expectations…), we found this amazing Indian restaurant where I enjoyed one of the best meals I’ve ever had.

Yes, big claims! And it’s all because of their chana masala (and mango chutney…oh my word).

Sautéing ingredients for making flavorful, healthy, vegan Chana Masala

About Chana Masala

Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking.

It’s a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. The following is our inspired version resembling what we’ve tasted in restaurants. You can find a more traditional preparation here.

How to Make Chana Masala

Our version is made with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required.

Big pot of our chana masala for a healthy vegan meal

It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.

The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala (I include a simple DIY blend below), and fresh lemon juice.

Top down shot of a pot filled with our 1-Pot gluten-free Chana Masala recipe

The result is a thick, stew-like curry that’s extremely flavorful, easy to make, not overly spicy, and the perfect hearty plant-based meal.

Enjoy this dish on its own, over rice, cauliflower rice, or – my personal favorite – over roasted sweet potatoes and broccoli (easy recipe below). I know, it sounds weird, but it’s SO good, and another way to get more plants into your diet.

If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram so we can see all your beautiful creations. Cheers, friends!

Bowls of our homemade gluten-free vegan Chana Masala with a bowl of rice

Easy Chana Masala

30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal.
Author Minimalist Baker
Big bowl of Vegan Chana Masala alongside a cutting board of serranos and cilantro
4.81 from 303 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 3 Tbsp grape seed oil (or sub coconut oil)
  • 1 medium white or yellow onion, finely diced
  • 1 Tbsp ground cumin
  • 3/4 tsp sea salt (divided // plus more to taste)
  • 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
  • 2 Tbsp fresh ginger, minced
  • 1/2 cup fresh cilantro, chopped
  • 2-3 fresh green chilies, sliced with seeds (I used serrano peppers // reduce amount if you prefer less heat)
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 1 28-ounce can pureed or finely diced tomatoes (if unsalted, you’ll add more salt to the dish)
  • 2 15-ounce cans chickpeas, slightly drained
  • 1 tsp garam masala* (see instructions for DIY blend)
  • 2-3 tsp coconut sugar
  • 2 Tbsp lemon juice (plus more to taste)


  • Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp as original recipe is written // adjust if altering batch size).
  • Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.
  • Next add ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
  • Next add pureed tomatoes and chickpeas and remaining salt (1/2 tsp as original recipe is written). If the mixture looks a little too thick, add up to 1 cup (240 ml) water (I added ~1/2 cup (120 ml) // amount as original recipe is written // adjust if altering batch size). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
  • Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
  • In the meantime, if you don’t have garam masala seasoning, make your own by adding (amounts as original recipe is written // adjust if altering batch size) 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg to a mortar and pestle or spice grinder and grind/mix into a powder. Set aside.
  • When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.
  • Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice (see my favorite method here), or cauliflower rice. Lastly, my favorite is over roasted sweet potatoes and broccoli (see notes for instructions).
  • Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.



*DIY Garam Masala adapted from The Kitchn.
*To roast sweet potatoes and broccoli, preheat oven to 375 degrees F (190 C), and chop broccoli into chunks and sweet potatoes into 1/4-inch rounds. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Bake for 15-20 minutes total, flipping/tossing near the halfway point to ensure even baking. Broccoli may cook faster than the sweet potatoes.
*Recipe adapted from The Guardian.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 275 Carbohydrates: 41.1 g Protein: 9 g Fat: 8.5 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 496 mg Fiber: 5.3 g Sugar: 14.8 g

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My Rating:

  1. Rebecca says

    Hi, this was delicious! I have one piece of feedback for consideration- I found the “prep” time to be really misleading- not sure how one could finely dice an onion, garlic, ginger, and cilantro and assemble the ingredients in 5 minutes. It would help to have a more accurate sense of prep time. Thanks!

    • Support @ Minimalist Baker says

      Hi Rebecca, so glad you enjoyed this recipe overall! We will look to the recipe to see if there’s any way to make improvements! Thank you for your feedback.

  2. Katie Green says

    This is a family favorite at our house. Would you adjust anything for an instant pot preparation? I prefer the texture of dried chickpeas cooked in the instant pot. Thank you for your wonderful vegan recipes!

    • Support @ Minimalist Baker says

      Hi Katie, we’re so glad to hear it’s a family favorite! Thank you for your kind words and lovely review! If using dried chickpeas, we’d recommend soaking them overnight in water, then draining. Add them at the same time you would add the canned chickpeas, but you’ll probably need to pressure cook on high ~15 minutes and may liquid (broth or water) to prevent a burn warning. Also, just note that sometimes dry beans will have trouble softening in an acidic liquid. Let us know if you try it!

  3. Beth says

    Super delicious! I love slow simmer recipes like this, because I can make them for dinner in the summer without putting in a ton of effort. I served mine over leftover buttered rice :)

  4. Laura says

    Made this for dinner tonight. It was so delicious! I was skeptical at first that I could make an Indian dish at home that actually tastes good. I think the pepper/garlic/ginger/cilantro paste is what really turns this into something special. I will definitely be making this again.

  5. Paris says

    Yummy simple recipe! I wanted to use pantry stuff on a rainy day in so I subbed the chiles for a green curry paste that I had (with ~50% green chiles in it)! I think the recipe was great! I used a food processor to mince the garlic etc. :)

  6. Isa says

    Did not use Chili (didn’t have it) and cilantro (hate it!). I only had 20 ounces of chickpeas. Otherwise I followed the recipe as written and it was a hit

  7. Lauren says

    This recipe was so delicious and doable- and I had never made an Indian recipe before. I added only one chili this time and it still had ample heat. I also made my own Garam masala for the first time ever and it was so simple! I JUST had it for breakfast on the second day and enjoyed it even more. Will be making this again for sure!

        • Support @ Minimalist Baker says

          Sorry to hear that, Heather! Is it possible any of your spices are on the older side (6+ months) and not as potent anymore? Feel free to add more to taste!

  8. Pamela says

    Awesome dish with intense flavors. I serve it with a side of yogurt and omit the sugar. Love this recipe.

  9. Ashley Bland says

    This recipe was delicious but too spicy for my family. I would try maybe leaving out the Serrano peppers for them next time.

    • Support @ Minimalist Baker says

      Thank you for sharing, Ashley! Sorry to hear it was too spicy. Did you remove the seeds from the peppers? That will help tone done the heat.

    • Prathiba says

      I’m Indian and I use this recipe constantly! It’s my fave channa masala recipe. Been making it for years at this point. The only modification is I boil the chickpeas for about 20 mins so they are softer before adding to the recipe.

  10. Emily says

    I used 2 cans of garbanzo beans, but they seemed kind of hard/underdone to both my husband and me. Is there something I missed that would soften them?

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear this, Emily. We’re not sure what it could be, but what brand of chickpeas did you use? After simmering for 15-20 minutes (step 5) they should soften slightly no matter what, but perhaps they needed more time? Thanks for sharing your experience!

  11. Roberta says

    I have been making this recipe for years now. It’s hands down one of my favourites, my kids too.

    Just thought I would share a happy accident.

    2 weeks ago I didn’t have any canned tomatoes on hand, the roads were bad and I was already cooking and so I grabbed a jar of classico spicy red pepper sauce and I am telling you it brought it next level.

    Amazing recipe! Thanks so much for sharing!

  12. Susan says

    I just made this for the first time (doubled the recipe) and it is a winner!! My son in law not only gobbled it up, but he asked me “where did you get that recipe?” Two shortcuts I like: I use ginger paste that comes in a tube, and I use peeled whole garlic cloves that come in a container or plastic bag. Real time savers. I also used both plain packaged seitan (Sweet Earth Traditional seitan, 8 oz. package.) and the chickpeas, decreasing the chickpeas accordingly, to give it a ‘meaty’ texture. I think I’ll make some vegan raita to put on top.

  13. Lacey theede says

    I made this and it was amazing. I did 1 jalapeño and de seeded it halfway. Instead of adding more water to make it less thick I did heavy cream instead for creaminess.

      • Jenny says

        This is an awesome simple recipe, will def make again! Just wondering why the garam masala is added at the end, and not with the other spices? Maybe I’ll try that next time I make it and see if there is a difference in flavour.

        • Support @ Minimalist Baker says

          We’re so glad you enjoy the recipe, Jenny! It might be find to add the garam masala sooner, but sometimes when you add spices all at once it doesn’t layer the flavor well. Hope that helps!

  14. Fran says

    If the 3tbsp of oil is 120g of fat how are you getting 8.5g per person for 6 servings?
    Or is it a typo and should be 3tsp

    • Support @ Minimalist Baker says

      Hi Fran, 3 tablespoons is correct! We’re getting a different nutrition calculation for 3 Tbsp oil – 120 calories, but only 14 grams fat.

  15. Amber says

    Thank you so much for sharing this recipe! It tastes amazing and it’s simple enough for a beginner like me. I followed the recipe exactly, using a premixed garam masala I found at Walmart. It is a little saucier than I’m used to, so I’ll probably throw in one more can of chickpeas next time but I honestly don’t have any complaints! It’s so flavorful, filling, and delicious.

    I browned some flour tortillas and brushed them with a mixture of melted butter, sea salt, minced garlic and cilantro for a quick knock-off naan. This will definitely become a comfort staple meal!

  16. Lily says

    So glad I found this recipe! I was in the process of making a similar recipe to this but I changed my mind at the last minute. All I can say is thank you so much! Finally I have premission from the whole fam to cook Indian curry on a weekly basis! And it’s something everyone can eat. We’ve got a GF person, someone who’s on the mediterrean diet, and a vegan (me). I had to omit all the serrano peppers cause everyone minus me is sensitve to heat. I substitued cliantro for fresh parsley and lemon for lime juice. Paired so well with your vegan naan bread. I’m thinking of trying a vegan version of your tikka masala next. Thank you! You guys are lifesavers!

    • Support @ Minimalist Baker says

      AMAZING! We’re so glad to hear both recipes were a success! Thank you for your kind words and lovely review! xo

    • Support @ Minimalist Baker says

      Hi Molly, we don’t think the flavor would be quite right. But ground cayenne should work. Hope that helps!

  17. Chris Pack says

    This recipe rocks! It was coming up a little thin because I didn’t puree anything, so I added a little tomato paste to make it more stew-like. And the roasted sweet potatoes and broccoli are a fabulous accompaniment. Thank you!!

  18. Cara Whalen says

    This was absolutely delicious. My chickpea-hating husband even agreed, and that’s saying something! I made it 98% as the recipe was written with one minor change – I didn’t have green chilies or fresh cilantro, so I used a cilantro-jalapeno sauce that I had in the fridge in place of those two ingredients. I could have eaten the whole pot myself but had to share once my husband tried it. Fantastic recipe, I’m saving to make it again and again!

  19. Marita says

    Oh my Yummy! I had it for dinner and lunch and probably dinner again tonight!! I didn’t have any garam Marsala so I tossed in a little nutmeg. I toped it off with crumbled feta and ate it with pita bread! I told my friend about it too. I like it hot spicy so next time I’ll add more Serrano. Oh, and I used one can of tomatoes and pureed it with my wand before the chick peas where added.

  20. Dawn E Willoughby says

    This was easy to make and delicious! Even my H ate it! Mr ‘Amy TV Dinners’. I topped it on a big serving of broth sauteed collards, onion and mushrooms.

  21. Amelia says

    Another banger! I love all your recipes I have made over the years & I’m enjoying my minimalist baker recipe journey. Thank you for a simple recipe to achieve this delicious dish! I doubt I’ll be getting take out again of this dish lol! The flavors are amazing & I even just followed the aromatics & spices/ herbs to taste & it is a new staple! Thank you!!!!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Amelia! We’re so glad you enjoy our recipes! xo

  22. Jody says

    It was really good. Because I can’t have much salt, I drained and rinsed the beans and omitted added salt. The spices were plenty of flavor. Served over basmati rice and a wedge of rotti, it’s a really good meal.

  23. Grace says

    Hi there! I’ve made this twice now and I noticed something very important about the kind of canned tomatoes that you’re using.
    The first time I used diced canned tomatoes with the only ingredients being diced tomatoes and tomato juice and it was DIVINE.
    The second time, I used diced tomatoes canned tomatoes and it contained citric acid as well. This added a weird flavor that I didn’t prefer so after reading some of the comments about it not feeling flavorful enough, this could be why! I had to add a bunch of extra spices and I even added sour cream when I ate it.
    It’s still delicious either way, but definitely try to use canned tomatoes that are just plain!

  24. Paul says

    A lot of Indian cuisine depends on getting the ‘holy trinity’ correct. Mostly the holy trinity in a lot of Indian cuisine is onions, garlic, ginger, but in Chana Masala, garlic is not used.

    However, you MUST brown the onions very well, and this is important. If they look like they are about to burn, just add a bit of water which stops the burning instantly. The flavor comes from browning the onions, and also, in the case of Chana masala, reducing the tomatoes quite well.

    If you can find black cardomon pods, use them. Don’t use green cardamons – completely different.

    There are as many recipes for this as there are cooks, so there is no ‘authentic’ recipe, and the spices will vary. Jalepeno peppers aren’t a great substitution – just use Kashmiri chili powder (it should be available online). A lot of cooks add some black tea (straining the leaves), but this is strong Indian tea and not the more fragrant teas that Americans are used to (British strong tea would do).

  25. Chase says

    This was yummy. I only used 4 cloves garlic and one jalapeño. My Indian husband was impressed but suggested fresh tomatoes instead of canned. Otherwise it passed his test so I count it as a win!

    • Support @ Minimalist Baker says

      That should work well! We’d suggest sautéing the vegetables with the spices, then add remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Let us know if you try it!

  26. Amanda Krueger says

    This was amazing; I subbed oil for either lemon juice or veggie broth and it still tasted sensational. I think using the mortar/pestle for the aromatics really put this one over the top. This tastes better than what I’ve paid for at restaurants, 10/10, will make again.

  27. Mastiana Hoque says

    I really appreciate when white creators/writers/cooks/chefs appropriately and respectfully play homage to the culture/people from which they have been inspired and borrowed.

    It was refreshing to see the history, facts and an AUTHENTIC recipe listed, whilst also making it clear this was ‘inspired by’. This is really uncommon although it shouldn’t be.

    Recipe wise, it was nice – not authentic but nice and easy to follow. Thanks!

    • Support @ Minimalist Baker says

      Thank you for the feedback, Mastiana! We’re glad to hear you enjoyed that information being included!

      • A Khan says

        I have been looking for a recipe similar to my moms Chana masala recipe which I ate growing up. I found this recipe sometime in 2018 and have made this a countless number of times. It is one of my all time favorite recipes and it comes out good every time. I can literally eat it all by myself lol. The Chana masala is rich, tangy and very authentic tasting. My cooking skills are abysmal and typically something I’m very embarrassed about, but making this dish instills a confidence in me and gives me hope that I can present at least one good tasting dish at a future dinner party.

  28. Angela says

    Really great! I used two jalapeños. I cut the amount of tomatoes in half after reading the comments and I used an immersion blender for a little bit before adding the garbanzo beans. Perfect.

  29. NewBaker says

    I noticed how the recipe card mentions cuisine as India-inspired and not Indian as it’s supposed to be. Curious to know why you’re calling it Indian inspired and not Indian. Especially when everything you’re using is Indian.

    • Support @ Minimalist Baker says

      Hi, Thanks for bringing this to our attention. We’re not finding the typo you mentioned – mind providing more specifics as to where it’s located? Our understanding is that more traditional versions (such as this recipe) usually contain dry chickpeas, whole spices, and mango powder.

  30. SaidWhatWhen says

    Excellent recipe. Subbing dried and rehydrated garbanzos for the canned ones makes a huge difference in flavor but does require cooking for an extra 15 min or so. I used a prepared garam masala but added a couple cardamom pods to the pot. For the tomatoes, I used fire roasted, and for the chili powder I used Ethiopian berebere, both of which add a bit of smokiness.

  31. Daniela says

    I’m obsessed. It was amazing. I accidentally made it too spicy so I added a tiny bit of coconut cream and it ended up being so creamy and delicious. This is going to be a regular recipe for me now. Thank you!

  32. Susan P. says

    The use of coconut oil, flesh and juice/milk (sugar) may be harmful to someone like me who is allergic to coconut! In the future, if you are touting a “healthy” substitute; PLEASE bear in mind, coconut is not HEALTHY to everyone. This could be said also for any consumable item.

    • Let’s use our heads here, Susan. says

      By this logic, no food could be called healthy because someone somewhere could be allergic to it. I think common sense dictates that if you’re allergic to something, you shouldn’t eat it- that doesn’t mean it’s unhealthy to people without allergies.

    • Nina says

      Amazing recipe! The flavors were awesome and I followed the recipe exactly as written. I made sure to get new garam masala from a high quality grocery store. We served it with roasted cauliflower and brown rice. We will definitely be making this on a regular basis.

    • Use Common Sense, Susan says

      Are you looking up every healthy curry recipe that uses coconut milk on the internet and making the same comment? If so, just stop.

  33. Kels says

    This looks great! If I were to make it for meal prep, would you recommend eating it cold for lunch or warming it in the microwave?

  34. Cate says

    This recipe has been a staple in our house for years (4 or so).
    The only things I’ve changed about the recipe is using red onion (in Australia) instead of brown – which gives it a delicious depth of flavour.

    I also squeeze fresh lime over the dish before eating. This takes it to the absolute next level.

    At one point I was being lazy and using jarred garlic and ginger.
    These were unfortunately contributing to a lack of flavour. I make sure I use fresh garlic now and with the ginger paste I buy a fresher one from the produce section instead of a giant 1 KG jar from the indian supermarket.

    Must try for anyone – even meat eaters.

    Oh! And buy some papadums with the cumin seeds through them from an Indian shop. Pop them in the microwave on a plate for 60 seconds per batch. Such a great pairing.

  35. Lauren says

    I love Chana masala but unfortunately this recipe didn’t work for me and I’m not sure why. I followed the recipe exactly except added some spinach at the end. I would definitely use diced tomatoes and maybe less tomatoes because the main flavor was puréed tomato. Will not try it again though.

    • Support @ Minimalist Baker says

      We’re so sorry to hear that was your experience, Lauren. We’ve noticed some brands of tomatoes have a more acidic taste than others, so that could be part of the issue. Or if your spices weren’t fresh (<6 months old), we wonder if they weren't contributing enough flavor.

  36. Jen says

    This is in my regular recipe rotation because it is so easy and so good! As a vegetarian, I sometimes have to hunt for quick recipes that are also incredibly flavorful and healthy: this checks all the right boxes. I make it just as is and throw it over brown rice. Thanks for such an awesome recipe.

  37. Emily says

    This recipe is wonderful! It’s very easy to throw together, and I always choose to make it more veggie-packed by adding chunks of carrot, cauliflower florets, peas, and/or pepper – whatever you have on hand! I also don’t love cumin so I cut that measurement in half and add some paprika or extra chili powder- still delicious

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Emily! Love all your veggie additions. Thanks so much for sharing! xo

  38. Daniel Lynes says

    Made it tonight with my daughter. Should have read through the instructions first. Will prepare ginger and garlic the Chinese way next time (slice into slices and then whack it with the flat side of a Chinese cooking knife, or cleaver for non-Chinese…the ginger and garlic will naturally separate into small pieces), but the mortar pestle worked for the chilies. Used two green thai chili’s. Perfect amount of heat, until my daughter got one in her mouth that I must not have crushed well enough :)

    Used a little bit of brown sugar in it to sweeten it up, and slightly more garam masala. Next time I’ll use more cumin as well.

    Served it on a bed of rice (mixture of red carriage rice, black glutinous rice, white rice, and white glutinous rice).

    Didn’t taste exactly like Punjabi chana masala, but it still tasted pretty good.

    • Support @ Minimalist Baker says

      We’re so sorry to hear it didn’t turn out for you, David. Is it possible your spices weren’t fresh? Did you make any modifications? We ask because we retested this recently and found it to be flavorful!

  39. Nancy Jones says

    I’m making this for the second time as we speak. I like it so much that I wrote it down on an index card and put it in my recipe box. Which means I really, really like it! The only changes I’m making for this second round is to reduce the salt and the lemon juice by about a quarter and to use maple syrup instead of coconut sugar because maple syrup is a pantry staple for me.

  40. Meghan says

    I’m assuming you sauté the onions for a bit before adding in the paste? and also do you only add coconut sugar in at the end? I don’t see it in any of the other steps.

    • Support @ Minimalist Baker says

      Hi Meghan, yes, coconut sugar is added in step 7. Sauté the onions, cumin, and 1/3 of the salt in step 1.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Elizabeth! Thanks so much for the lovely review!

  41. Melisa Singh says

    Made this tonight with one chili as I don’t like super spicy food. Was really delicious. Was eating it out of the pot before it was finished! Ate it with some farro for a hearty, healthy meal. Will likely try to find an Instant-Pot version and make this a regular meal!

  42. Amy says

    Wonderful Recipe! Thank you for making this recipe available to us. It takes a little time so I make a big batch and freeze the sauce without chickpeas for some later meals.

  43. Katherine says

    This dinner is on regular rotation at my home and my whole family loves it. We leave out the chilies to accommodate our young daughter’s palate (I just add crushed red pepper to my own plate). If we happen to have fresh tomatoes, we use them instead of the canned ones. Thanks for sharing this recipe!

  44. Olivia says

    This recipe was so easy, but flavorful and delicious! I used two and a half chilis, which turned out to be a little too spicy for me. I’ll try maybe 1 – 1 1/2 next time. Paired with basmati rice and garlic naan for a wonderful meal. This will be a repeat recipe for sure!

  45. Margarita says

    I just want to say that this is my absolute favorite vegetarian meal that I prepare. It is absolutely delish! I’ve been making this for two years now but I finally tried it over sweet potatoes with broccoli, as per your suggestion, and I agree, it’s outstanding that way. I steamed the broccoli and baked the sweet potato rounds and it was perfect. Thank you for a great recipe.

  46. Denise Anne says

    This recipe is absolutely delicious … I’ve made chana masala once only before but this recipe surpassed expectations! Excellent 😛
    I didn’t have coconut sugar so just added a little Agave at the end with the lemon juice … I recommend this recipe if you’re into Indian food … it’s just amazing

  47. Ana says

    A great and hardy recipe! I do have a question though – mine turned out very tomato-y. Any thoughts? I followed the recipe to a T – any spices I could change and adjust? Thanks in advance! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ana! Cooking a little longer can always help mellow tomato flavor. As for spices, a bit more cumin, coriander, and/or garam masala will help!

  48. Hemant Kapoor says

    Lovely Recipe. The chickpeas curry looks very delicious and seems to have abosrbed the gravy well.
    I want to bring to your notice that it seems you wanted to give link to veg recipes of india (as you have mentioned) and ended up giving link to indian healthy recipes by mistake. kindly have a relook at the line “You can find a more traditional preparation here from Veg Recipes of India.”

  49. Nazneen says

    I made this yesterday and it was the best chana I have ever eaten! That hit of garam masala at the end really makes it. Thank you for sharing this recipe – I will most definitely be making it again and again!

  50. Ana says

    Fantastic recipe! I just made it. I didn’t have green chiles at home so I added two green bell peppers and a teaspoon of cayenne pepper. Tastes amazing!

  51. Natalie says

    I made this recipe today and it was fantastic! I left out the cilantro since I personally just hate cilantro and it ended up being delicious! Once I had the ingredients all prepped it was really easy to make. I’ll definitely be making this recipe again in the future!

    • Anne says

      I just finished eating my first bowl and may go in for round two! I didn’t get the grape seed oil or coconut sugar and turned out great. Used olive oil and a teaspoon of regular cane sugar instead. I used two Serrano peppers and it’s a bit too spicy for my taste. Will reduce to one pepper or less next time.

      • Support @ Minimalist Baker says

        Thanks for sharing your experience, Anne! Peppers can vary in heat based on growing methods and more.

  52. Jessica K says

    My family and I have this twice per month. It is delicious and healthy. There is no way the prep time is five minutes though. It takes me at least 30 minutes to mince and chop before I can cook. It freezes well though, so I make a larger batch to save time. Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jessica! And for the feedback. You can chop your onion in a food processor to save time if you’d like!

  53. Cynthia says


    Really enjoyed this recipe! I wanted to call your attention to the video player on this page that has an error code and it is blocking the recipe when I scroll on my phone. Is there a way to fix it please?


      • Emory says

        Made this tonight for a quick dinner. Super flavorful! And I served it with the suggested roasted broccoli/sweet potatoes—really nice balance with the dish. Since I live in the Netherlands I couldn’t find Serrano chiles so I just used the ordinary green chillis that you find here and in the UK. Perfect amount of heat even with seeds.

  54. Jo Ru says

    This was perfect! I pureed the sauce before adding the chickpeas to smooth it out. Other than that, I followed the recipe. Truly, thanks for all the recipes!

  55. Sophie Mannarn says

    Followed recipe to a T (which is odd for me) and it was amazing!! I wouldn’t change anything. I will be making this again. I finally have the confidence to move away from jars of curry sauce! Yayy!

  56. AK says

    I looooooove this recipe so much. I found it in March and have made it at least 10-15 times. My husband loves it too! It actually reminds me of my mom’s recipe and we come from an Indian background so we love all things tarty and spicy.

    I skip the coconut sugar and I never seem to have cilantro so I tend to skip that too.

    I use the amount of spices listed but I use more salt (2 tsp of regular-salt in total) and I use three whole tomatoes which I purée (instead of canned tomatoes). And I use bottled ground garlic and ginger from the store to make it quicker. And despite my shortcuts, it always turns out so good!! I gotta try out more recipes from this website!

  57. Heather says

    I feel like 1 TBSP of coriander has to be a typo. I made it, and it was quite bitter. I then looked up many other chana masala recipes, and they all call for 1-1.5 tsp coriander. If I try this recipe again, I will only use half the amount of coriander, because I feel it would have been good if not for the excessive coriander.

  58. Anna says

    while it’s a great recipe, it took me like 1.5hrs to prep and cook everything =( I think I need a master class on how to speed up my prep process…

    • Support @ Minimalist Baker says

      Hi Anna, we’re glad you enjoyed it! Our top tip is to make sure you are using a good knife.

    • Cassie V says

      I made this really quickly by using ginger and garlic paste, sautéing the paste, onion, chiles, and spices together then blended in a food processor with the tomatoes. Quick and tastes just as good as using fresh garlic and ginger.

  59. Katie says

    I’ve made this recipe several times, and
    1. It is one of my very favorite meals EVER! Like, top 5 for sure!
    2. My Indian best friend thinks that it’s right on track and totally delicious.

    Easy and authentic!!! You deliver as usual!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you and your friend enjoy it, Katie! Thanks so much for the lovely review!

  60. Jay says

    great recipe! i used fresh diced tomatoes and blended it all together with immersion blender before adding chickpeas. I didn’t have serranos so I used a few thai hot chili peppers from the freezer. Delicious, Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jay. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  61. Shawna says

    Absolutely delicious! As a college student I’m always on the hunt for recipes that are quick, easy, and delicious, and this was it! Budget friendly too and perfect for meatless Mondays.

  62. Abby Rizzo says

    I make this all the time. It is an easy staple for our house. Thank you! I really appreciate the garam masala recipe because I have all these ingredients – so why buy?

  63. Thomas L Von Heill says

    Really tastey and easy to make, I’ve made it a number of times. I use 3 red jalapeños and kept the seeds of one for the recipe which gave it the perfect kick. Love it, will definitely continue making.

    Also don’t forget to add the coconut sugar, I didn’t add it the first couple times, but it’s only 2 tspoons and adds balance to the dish.

  64. Lisa says

    I made this dish this evening I cut the spices in half and just one can of chickpea and also didn’t add the sugar which I didn’t have. Trying to cut meat and was thrilled that my husband enjoyed it considering he prefers to have meat regularly. Loved the spices very flavorful will prepare again thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lisa. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Alyssa says

    This is by far one of my favorite recipes, and I’m so happy that I re-discovered this! It takes a little time to prep but it’s so worth it. Definitely spicy, but I love lots of heat! I usually use 3 jalapenos with seeds, but might tone it down to 2 and play with removing the seeds.

  66. Yvonne Cocker says

    I have just made this and although the flavour is good, it is super hot. Perhaps it’s the green chillis I used?
    Is there anything I can do to reduce the spice level as I am not sure I will be able to eat it, or serve to our guests tomorrow.
    I haven’t yet added the lemon and Garam masala. Will the Garam masala increase the spice level?

    • Support @ Minimalist Baker says

      Hi Yvonne, sorry to hear that! You could try adding coconut milk to tame the spice. What type of chilis did you use? Garam masala shouldn’t add heat, but maybe check the ingredients to make sure there’s nothing spicy in the one you have.

  67. Rachael says

    Chana masala Is my husband’s favourite Indian dish. I have made this recipe many times and it has never been disappointing. I love that I can make it ahead of time so that when I get back from work I just need to heat it up, and any leftovers make a great lunch the next day!

    Thanks for a great recipe

  68. Kuhn Family says

    I have made several recipes for Chana Masala. I usually google recipes and pick one with ingredients I have on hand. I used this last night and the family said star this for next time. I used fresh jalapenos from our garden, which gave it a nice kick. Tons of flavor. Husband, 14 year old, and 12 year old all love and want for lunch.

  69. Katherine says

    This is a fantastic recipe! I have tried several chana masala recipes and something was always off. The one hit the spot and even all four of my kiddos loved it (we love spicy!) The only changes I made were to use an immersion blender to slightly blend everything before adding the chickpeas, and I also threw a cinnamon stick in there while it was cooking. Thanks for a great recipe; this is surely a keeper!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Katherine! Thanks so much for the lovely review!

  70. Ashley says

    This recipe was a miss for me. Too acidic and lacking on spices. I know this was a quick take on a traditional dish, so wasn’t expecting it to be 100%, but for me, resulted in tomato stewed chickpeas, not the Chana I love. I tried adding more coconut sugar to offset the acidity, as well as cook the tomatoes longer in hopes that the acidity would mellow out. While it mellowed slightly, it was not enough for my taste. Maybe try reducing the amount of tomatoes and upping spices?

    • Support @ Minimalist Baker says

      Hi Ashley, thanks for the feedback! We wonder if your were spices fresh? Either way, yes, more of them should help!

  71. Mimi Y Wan says

    Super easy to make and delicious. The addition of sugar is unusual but made it easier for my 15 yo to eat. Thanks so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Mimi! We find that helps balance the flavors (especially the heat). Glad you enjoyed it!

  72. Claire says

    For me, this summer has been full of trying new recipes–and this one turned out great! In addition to a couple jalapenos, I added a red chile from our garden. I also used brown sugar instead of coconut sugar and added some boiled potatoes! I added about a half tsp. extra chile powder as well. Turned out amazingly!! Thanks for the recipe, definitely will be using again :) would recommend to anyone wanting to try it.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Claire! And love that you were able to use fresh garden produce! Thanks so much for the lovely review! xo

  73. Jackie Sarlitt says

    I have made this twice and it is delicious. I make it with canned diced tomatoes that already have chiles in it so don’t make a separate paste but it still comes out awesome

  74. Brittany says

    I was honestly amazed at the depth of the flavor profile. I cook most of my foods from scratch and I am rarely in awe of myself, but I couldn’t help myself, this chana masala is SO good.
    I forgot the coconut sugar at the end, but I didn’t miss it. I also left off the cilantro. I used one 14 oz can diced tomatoes, and one 14 oz can of fire roasted tomatoes, and cooked in a shorter, wider pot, so it reduced the liquid very nicely.
    Please don’t skip the garam masala and the lemon at the end, it really brings the dish to another level.
    Make this recipe – you won’t be disappointed!

  75. Lance Chantry says

    I had a craving for chana masala and since current conditions won’t let me go to my favorite Indian restaurant, I found your recipe and tried it.
    I was floored at how good it was for being so easy!
    I wouldn’t change a thing ( except make a double batch next time)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lance! Happy to be able to help in these difficult times =) Thanks so much for the lovely review!

  76. Allison Mcintyre says

    My whole family loved the recipe! I added a little soy milk to make it creamier and I put more of the spices than the recipe said to put. It was delicious!

    • Support @ Minimalist Baker says

      Thanks for the feedback, Karen! We personally like it that way. But maybe sub fresh tomatoes for a more mild tomato flavor.

  77. AJ says

    This dish was fantastic! I followed the recipe to the letter and it produced a meal that was layered in flavor with a slow building heat that didn’t overpower. I will definitely make it again!

  78. Helen McCullough says

    This was absolutely delicious. I used two large fresh tomatoes instead of canned and added them in after cooking the onions for 3 minutes and it was perfect. Highly recommend and will be making again!

  79. Rachel says

    This was absolutely delicious! I’m trying to cook more and this recipe was easy and it turned out wonderfully! My family was impressed and I’ll be making it again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Bobbi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  80. Mary says

    This turned out sooo good!! I added zucchini because I had a ton from my garden that needed to be used up and everything was just beyond excellent. Also made the Naan bread recipe also from minimalist baker to have in addition :) Just everything so so good.

  81. Jessica Puodziunas says

    This recipe is amazing. It tastes like it was right from a restaurant. Also, the spice is perfect. I used jalapeño peppers because I couldn’t find green chilies, and the flavor was great. I served this over turmeric brown rice since I couldn’t find basmati rice. This recipe is easy to make but requires some effort with the mortar and pestle. Definitely want to make this again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  82. Megan says

    This was a great recipe–very easy, flavorful, and adaptable! I didn’t have hot peppers, so I used a green pepper instead and added a bit more chili powder. Great flavor and easy one pot meal. Thanks!

  83. Lauren says

    I don’t typically write reviews, but this recipe is deserving. I have been making this recipes for years now. It is very easy to customize to your palate, adding or taking away what suites you. I am running low on cilantro, so I am going to also add basil to it when I prepare it this evening. I often double it and freeze half. I serve it with cauliflower rice and sometimes naan. I plan to have it tonight and reheat leftovers for dinner tomorrow.

    It is budget, waistline, vegan, and time- friendly.

    P.S. I make a separate batch for my fiance with chicken instead of chickpeas. Also delicious.

    Bravo! Thank you!

    • Karen l carson says

      This is in the pot as I speak. Added an extra half teaspoon of chili powder, cumin and coriander. So far it tastes great. I didn’t do rice but have paratha in the freezer. It is so easy to make.

  84. Angela Eckton says

    I made this recipe today and all I have to say…Holy Smokes- Amamzing!!! It was super easy to make and super easy to find all the ingredients. I have forwarded it to everyone I know. It will now become a staple in my repertoire of go to dishes!

  85. Marianne Evans says

    I neglected to rate this recipe in my former comment. I would give it 6 stars if possible. This really suited my taste buds.

  86. Marianne Evans says

    I LOVED this. Made according to the directions, almost. I used one and a half Seranos because sometimes they are too hot for me. Could have used more. Substituted light brown sugar for coconut because I didn’t have it. I thought it was fabulous. The recipe is definitely a keeper!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Marianne! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  87. Annie says

    My family who is not vegetarian loved this as much as I did! Didn’t have chilies, so I just used some more chili powder. SO good!!! Can confidently say I will be making this again!

  88. JuliaV says

    I made a triple batch using this recipe. The only change I made: substituted canned chopped green chillies for fresh because I didn’t have fresh. The results are well worth the effort. Initially, the lemon came across as strong, but I refrigerated the stew and served it the next night over rice and it was very nice; then the next night I served it over baked, mashed sweet potato and thought it was even better. I’m no expert on Indian cuisine but I will make this again.

  89. Christine says

    I don’t know if I just happened to get exceptionally hot peppers, but 2 full green chiles was way too much heat for me to the point that I could barely eat it. I think I really missed out, so I am making it again tonight with maybe 1/2 of one chile and hopefully I’ll be able to taste the rest of the flavors that everyone raves about.

    One thing to note, I’m not sure who can dice an onion, mince 6 cloves of garlic, slice 2-3 chiles, mince ginger, and chop a 1/2 cup of cilantro in 5 minutes. Prep time is probably closer to 10-15 minutes, if not a little more.

    • Support @ Minimalist Baker says

      Thanks for the feedback, Christine! It does sound like your chilies may have been extra hot, but we’ll see if we can make improvements!

      • Brittany says

        I second this! The recipe calls for 2-3 serranos with seeds. Because I typically enjoy my food on the spicier side, I went ahead with 3. I ended up having to make a soup of sorts out of it, with lots and lots of soy milk and added boiled potatoes. These additions along with the coconut sugar, seved over rice with naan did finally make the meal edible, luckily with some fresh cilantro, lime, and more garam masala, it kept much of the flavor. On the plus side, thinning it out made plenty to freeze and helped with the acidity (because like many others have commented, the prep does take more like 20 minutes, unless you happen to have everything already measured out and pre chopped), and secondly my previously stuffy sinuses are clear as a whistle lol.

  90. Kari says

    So delicious! Since I didn’t have any green chilies or lemon in the fridge, I had to omit those. Still turned out very flavorful. Just the right amount of heat and spice. Highly recommend and will make again!

    • Rebecca says

      Excellent and easy recipe! Added a diced sweet potato along with the chickpeas and a couple handfuls of greens at the end to get extra veggies in. I also didn’t have green chiles or cilantro so added a little cayenne for some heat. Highly recommend!

  91. Amy says

    This recipe is a new staple at my house! I’ve been craving a good chana masala and decided to give this a try even though I didn’t have all the ingredients. Used calabrian peppers and parsley instead of serranos and cilantro. Even with the italian-style substitutions, it was delicious! Will try with the right ingredients for the next batch

  92. Steve says

    One word!
    Yum…yum yum yum yum yum yum yum!
    I have been searching for a restaurant quality recipe for Chana Masala ages and now I have it.
    Just a quick question if I may, of all the oils you could use for this recipe why grape seed?
    I use grape seed oil a lot but I have never associated it with Indian cuisine.

    • Support @ Minimalist Baker says

      Hi Steve, we’re so glad you enjoyed it. We used grapeseed due to its neutral flavor. But avocado oil or even olive oil would work. Hope that helps!

  93. Gregg says

    Adding sugar to offset heat of chilis? Why not just reduce amount of chilis? I had a friend that use to make homemade salsa. He always added honey, “to offset the heat of the jalapenos.” I like honey and all that, but I don’t believe it has any business in my salsa. I made my own salsa and left out any sugar while just using one less jalapeno. I will do the same with this recipe. It says 2-3 serrano, so I will use 1-1.5 serrano and no added sugar.

    • Support @ Minimalist Baker says

      Hi Gregg, we find it balances the other flavors. But feel free to reduce chilis instead!

  94. Yasmin says

    Thank you, I made this for iftar today. To have it with biryani. My family really enjoyed it and I added a little extra spice as we like everything spicy. Great recipe!

  95. Amy says

    Thank you! This is exactly what I was looking for. I made it to the letter, except adding the cilantro just before serving. I tripled the recipe, and it comes out great from the freezer.

  96. Ted nancy says

    Thanks for the simple recipe. I made Chana masala last week and it was delicious. I made few tweaks after looking at a video of Indian street foods.

    1) I added black tea which gave it a beautiful dark brown color and a bit of nice tang taste like served in Indian on the street. They call it cholay.

    2) I used ‘Indian Magic Mix’ spice blend from Inner Flame Kitchen (organic and GF) which I got from a kickstarter project. Apparently you can make many Indian curries with this blend. It was just perfect for chana masala.

    3) I used mustard oil

  97. Kristen says

    Absolutely delicious! Packed with flavour. I tried this recipe when I was in university, and i still continue to make it. Pretty sure I’ve got the recipe memorized at this point! :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kristen. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  98. Melissa says

    I made this for my family last night and everyone loved it! Served with basmati rice, cauliflower rice, roasted sweet potatoes, white potatoes and broccoli. Didn’t use the full amount of fresh green chilies or add sugar.

    Surprised by how simple this recipe is and how well it turned out! Someone in my family said “I thought this would be good but I didn’t expect it to be this amazing.” Will definitely make this again!

  99. Carolyn says

    I have made this multiple times with canned Chickpeas. Today I’m using chickpeas I soaked overnite to use half for falafel and the other half to cook for this. YUM

  100. Ellen says

    I wanted to stay as close to your recipe as possible, while using what I already had. I had 1 and a half jalapeños, so I used those. I have coconut oil, so I used that. I don’t have coconut sugar, so I had to sub white sugar. Everything else I had on hand! Some of my spices are old, so I had to add more and toast my garam Masala to wake it up. But it turned out fantastic! Now I want to get some fresh spices!!

  101. CALEIGH says

    Delicious! I did not have green chillies or serrano peppers, but the dish was spicy without them. I added sour cream at the end to make sure it would not be too spicy for my guests. I believe I added close to a cup of sour cream. Also, I pureed the dish. I was very pleased with the end result, thanks for the recipe!

  102. Maddie says

    This was so good! I have never had much luck trying to create Indian dishes, something with the spice manipulation or something. I followed the recipe almost exactly, except I did not have cilantro (this was a bummer), puréed 1 can of stewed tomatoes, added cauliflower, and added 2-3 tbsp of unsweetened coconut-almond creamer. I halved the recipe, and even with preparing 1/2 of the Garam masala, I still ended up with about 1 tsp (I subbed some paprika for the chili’s, so this may have done it), and I ended up adding about 3/4 of a teaspoon. I used 1 large jalapeño, and it was a little spicy for me, so the creamer really helped bring the heat down to what I would consider about a medium spice level. Actually measuring the spices helped a lot with the flavor profile for me, so this may have been my issue in the past. It’s so yummy, I keep going back for more! Extra points for being quick and easy!

  103. Michelle says

    Delicious! Omitted cilantro since I’m not a fan and green chilies to reduce spice. Otherwise followed the recipe and it was SO easy to whip together for a tasty last minute dinner with pantry essentials. Will definitely make again!

  104. Eric says

    6 tablespoons of olive oil + 1 butter
    white onion
    28 oz can fire roasted tomatoes and 1 284 ml can of tomato red pepper soup
    1 tablespoon some kind of starch for thickening.

    Post 20 minute of low temperature boiling of tomato ingredients:
    1 tbsp & 1 tsp of British class tandoori masala seasoning
    2 Curry leave stems. inserted with leaves post tomato boil for 6-8 minutes then removed
    1 19 oz chickpeas
    juice from half a lemon
    no added sugar

    Rest of ingredients same.

    I cooked it for at least 45 minutes added only an eight of a teaspoon of garam masala @ 40 minute.
    Then I let it further reduce

  105. Judy says

    I have not made this recipe yet. I only have ground ginger, not fresh. Can it work in place of fresh, just this time?
    Help please,

    • Support @ Minimalist Baker says

      Hi Judy, it won’t be quite as flavorful, but there’s enough other flavors in this recipe that it will still probably taste good!

  106. KaLinda Primeaux says

    I’ve made this recipe about 3-4, and it’s delicious! So many anti-inflammatory, gut-friendly ingredients, and I always feel really good about eating it. :) Thank you!

  107. Mawmawking says

    Delicious and easy. I only had dried spices and it was still amazing. I puréed the tomatoes and the chickpeas. I made fresh tortillas. I put some sauce over chicken legs with back attacked and cooked slowly together, and for my daughter who will only eat chicken breast, I diced and fried up Chicken breast and she put the sauce on it with her tortilla. So yummy and flavourful. A definite keeper!

  108. ES says

    Delicious! Served it with crispy Bombay Potatoes and shredded carrots soaked in lemon. Looking forward to leftovers tomorrow, imagine it will be even yummier then. Will definitely be making it again and again…..

    • Carl Millender says

      You have to let the chickpeas soak in water overnight pour out water then preferably one day until they sprout. Rinsing every 4 hours. Then use four cup fulls. And cook about 15 mins longer than the canned peas

  109. Laura says

    This was delicious! The flavors are beautifully complex and come together nicely. I’m not a fan of spice, so I used a poblano pepper instead to get a little flavor without the heat. Bonus, my house smells amazing!

  110. Avia says

    I have made this too many times to count and absolutely love it, it’s my go-to comfort food dish, quick easy and delicious! One (tongue in cheek) question though – being a Brit I call “cilantro” coriander – why do you call ground coriander “coriander” and fresh coriander “cilantro”?! :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Not sure why we call it cilantro here in the US, but that’s the common term here =)

  111. Laurie says

    This dish is very flavorful and I will make it again. I followed the recipe almost exactly except I substituted brown sugar for coconut sugar and used coconut oil. I also served it over the roasted sweet potato and broccoli per your suggestion and it was delicious. My one criticism is the dish was a little too spicy using 2 serrano peppers (and we do like spicy but it overcame the other flavors a little) so next time I will use just 1. Thank you!

  112. Kerry says

    I made this last night without the green Chile (because I didn’t have any) and it was out of this world delicious. My family loved it and it’s going into heavy rotation. I can’t wait to make it with all the ingredients.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kerry. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  113. Sharon Matthews says

    I made this just the way it said but I did not have coconut sugar, but I used brown sugar and it tasted great. Very spicy but our family loves that. I would make this again and share with a friend. 2 thumbs up for me.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kiera. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Kathy says

      Made it as specified but added 2 more cans of chickpeas. Was I ever glad –everyone went back for extra helpings! The sweet potato rounds were an inspired choice– who knew they would compliment the chana so beautifully? This recipe is a definite keeper!

      • Support @ Minimalist Baker says

        We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Kathy! xo

  114. Katrina says

    This was way too spicy for me and my family. I’m not usually a spice wimp, so I used 2.5 small Serrano peppers. Maybe I should have sautéed them longer? Any idea how to tone this pot of stew down now that it is cooked? I’m going to have to throw it out if not. The basic flavor is good, just too spicy!

    • Support @ Minimalist Baker says

      Hi Katrina, sorry to hear that! Maybe it was an extra spicy pepper? You could add coconut milk to tone it down. Hope that helps!

    • Roopika Subramanian says

      Any Indian masala if spicy or salt can be ruined down by adding curry boiled potatoes. It will go well with any curry without changing the taste.

  115. Rachel says

    Chana masala was one of the first Indian dishes I tried, and I’ve always wanted to try to make it on my own! I really liked this recipe! I did change some things to save time though for the first time. I used a slow cooker so I could make a bigger batch and basically doubled all of the spices and veggies (I ended up not having coriander unfortunately, so I did have to leave that out). I also used just one serrano pepper because I lost my heat tolerance, haha, one was enough. I let it go on high for about 4 hours while I got my Sunday chores done (I also left out the onion until the last 45 minutes or so because I like crunchier veggies). I’m sure you could do it for less because nothing is raw, but that’s just the way my day worked out. Man, this smelled so good cooking!! I added a bag of spinach at the end because I needed to use it, and it added some really nice color. I made some quick pickled pearl onions and cucumber to go with it for a contrast with the spiciness. Definitely will make again, but next time I’d like to try using some dried chickpeas instead of canned. :) Thanks so much for a great recipe!

  116. Ses C says

    Absolutely scrumptious. Chana masala is one of my favourite dishes and I never dared try and make it before…this recipe offers a chance to enjoy its rich flavour at home even when short on time (and skill:). I used a food processor to whiz together peppers etc. as do not have a pestle…I added an extra tsp of garam masala by accident and it worked out beautifully. Flavours deepened the next day if you can make it last that long. Another ace recipe, thank you, Dana!

  117. Hope says

    I made this recipe for my husband’s birthday. We have several friends that are vegan and gluten intolerant, so this recipe was perfect. Everyone raved and ate everything. I doubled the recipe and used poblano peppers because I don’t like my food too spicy. I also added a can of coconut milk because I let it simmer a long time before serving. I didn’t add any sugar. I loved the taste of the fresh ginger. I served as specified with cilantro and lemon wedges. Both really added to the beauty of the dish and the flavor. I will definitely be making this again!

  118. Lesley says

    Oooh I just now saw the notes on serving over roasted sweet potatoes and broccoli! I did brown basmati rice. This came out SO good. Didn’t have any green chilies so I used 1/4 tsp of cayenne. It’s excellent!

  119. nancy says

    I’ve loved so many of the recipes on MB, but this one not so much. I made the garam masala to use in this recipe as well. It was too chunky with the onion mixture incomparison to other Chana Masala recipes I’ve made and the spices were off. Not sure if it was the garam masala or what but this won’t be one I’ll repeat.

    • Support @ Minimalist Baker says

      Hi Nancy, sorry to hear it didn’t turn out as expected! Were your spices fresh? For the texture, we wonder whether blending might solve that issue. Better luck with the next one!

    • nancy says

      I’ve used the same spices in other dishes recently with no issues. I guess there’s a chance that something was a bit old. It has a bitter taste to it that I haven’t had in other chana masala recipes. Blending the onions and tomatoes together before adding the chickpeas definitely would have made in smoother in texture. I’ll keep an eye on the spices and see if I have any issues with anything else I make. If I get the same results with the garam masala mixture I know it’s the culprit.

  120. jennifer ball says

    I love making this – the aromas and textures that fill the kitchen are so enjoyable and it’s a very approachable recipe, easy even.
    I love eating this – delicious, healthy, variable: can make it soupy or thick, served as a main or side.
    Thank you so much for posting this recipe! Well done!

  121. Ashley says

    This is one of my new favorite recipes. It’s so flavorful and so delicious. As of right now I think I could eat this every day. Thank you so much for sharing this.

  122. Heather says

    Made this and paired with a jarred tikka masala + cauliflower. And man! This side stole the show. Honestly the best homemade Indian dish I’ve made to date.

  123. danika says

    Yum!!! This recipe is delicious! The lemon made the whole thing perfect! I wanted mine a little thicker and wanted to balance out the spiciness so I added some greek yoghurt. It was so delicious! Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Danika. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  124. Jessica M Katz says

    Delicious! I was surprised how easy it was to make this dish and have such complex flavor. This is going into our dinner rotation. Thank you so much for posting.

    We didn’t have cilantro the first time, and it was still wonderful.

  125. Victoria says

    So good! We ended up adding a bit of coconut sugar and about 1/4 – 1/2 cup of full fat coconut milk (canned) to add some creaminess and make the soup more liquid-y. I highly recommend trying this addition!

  126. Ali says

    Have made this twice in the past week. The first was to the tee – amazing. Today I did not have a large can of tomatoes, subbed with tomato paste and water – incredible, maybe even more delicious. Served it with brown basmati and a Persian style spinach yoghurt.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ali. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  127. whitnee says

    I love your recipes usually, and maybe its just that Im not a chana masala girl. I found that this dish had too much spice (not hot, but just flavour generally). I did use all brand new spices so I wonder if that had anything to do with it. Also, the garlic I bought had really big cloves so I wonder if I should have cut it down to like 2 cloves instead of 5. Anyways, this was just too potent flavour-wise for my taste, but if you’re into that you will probably love it.

    • Support @ Minimalist Baker says

      Hi Whitnee, sorry to hear this one didn’t turn out as expected! The very fresh spices or the larger garlic cloves definitely could have contributed to it being overly flavorful. Better luck with the next one!

  128. James Wolff says

    Made it without the coriander since I am one of those people for whom coriander tastes like soap. Substituted parsley. Also mango chutney as an accompaniment is a real plus.
    The recipe was delicious!!! I will make it again.

  129. Heather says

    I have made this recipe exactly as instructed multiple times and it is incredible. My husband has never been fond of Indian food and this recipe was the game changer. I can’t thank you enough for sharing it!

  130. Erin says

    This my favorite go to meal for my family. I live in Nepal and it has pasted with friends here. I think that speaks for the recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Erin. We are so glad you and your friends enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  131. Sabateini says

    Your nutritional information seems to be incorrect. 100g of chickpeas by themselves is 364 calories and your recipe, where 1 serving would be about 140g of chickpeas claims to be 275 calories.

      • Sabateini says

        I might be wrong. I looked up a bunch of places and got different info for chickpeas so who knows anymore!

        I made this as part of my nutrition project for my 2nd year culinary apprenticeship. Everyone had their dushes out and when all the talking was done the instructor made a beeline for this.

        Only criticism I have for the recipe myself is because I had to add so much water I feel like crushed tomatoes would work better than puree.

  132. Ariel says

    I followed the directions fairly closely except I blended the paste in a magic bullet with a little bit of water and simmered the pot a little longer while I did clean up. The outcome was delicious! I topped it with crunchy fried jalapeños and cilantro and served with wild rice and charred broccoli. I would suggest halving the chili powder to start if you light things less spicy, it’s got pretty solid heat as is!

  133. Darlene says

    I made this for dinner last night. It was delicious! I didn’t have a green chilies on hand so I substituted banana peppers. Additionally, I am not a fan of cilantro and so I substituted for 3 tbsp of dried mint. The mint was subtle and quite nice. I will make it this way again.

  134. Fiona F says

    I made this and loved it . Not the same ratio of chickpea to tomato to onion I’m used to, but it turned out spicy and richly tartly tomato-y which was great! I usually do 1:1:1 of each but this is more 1:2:2 onion, tomato, chickpea . I didn’t have coriander to garnish but everything else was nice ?.thanks.

  135. Xavier Salvador says

    If I soaked the chickpeas instead of using cans, should I pre-boil them before adding them to the stew? Just add them to the saute? Thanks for your help!


  136. Susan Maller says

    I made this and took it to work and all the employees who were from India came to my office to ask me how I learned to make this. They said that it tasted as if I had been making Chana Masala exactly as it is made in India, even though this was only the second time I made this recipe. The only modification, that I know I made was I didn’t put in any coconut sugar. I usually do that when I make it for my family, but I didn’t do it for work because there are a lot of people at work who like things spicy.

  137. Timmy says

    I’ve used this recipe multiple times now and it’s always a flawless dish! I made it for my mum one day and she preferred it to her own (she’s Indian so this is a BIG deal) – Kudos! Quick & easy to make too! :)

  138. Lisa Lacroix says

    I’ve made so many of your recipes and they are all amazing. No exceptions. This was a perfectly seasoned recipe and tasted delicious. I made it just as you instructed and it turned out fantastic!

  139. Hannah says

    Really tasty recipe! I’ve tried a lot of Indian food recipes that just haven’t turned out how I wanted but this tastes very authentic for the amount of effort and simplicity of The ingredients it requires. I ground the garlic, ginger, cilantro, and Serrano peppers in a food processor and the texture came out really well. Added spinach at the end before serving for a little extra nutrient kick! The proportions for the spices listed makes it a really good balance, in my opinion, but can easily be modified to be more/less spicy or sweet. Thanks for the recipe!

  140. Jennifer says

    Recipe looks good. Can’t wait to try it! Just curious…I love the pot you’re using in the recipe. Where is it from?

      • Jennifer Chan says

        Thanks! This is perfect as I’ve been looking for a pot with spouts.

        Made this tonight and it was SO good. I love that you included coconut palm sugar in the recipe. I think that, along with the DIY garam masala, really made all the difference in making this dish complex tasting but so low in effort and so easy for weeknight meals. :)

  141. Judy Jones says

    I made this on Saturday, ate some on the same day and it was nice. I froze the remainder and defrosted some for my lunch today and oh wow, it is now truly glorious. I think this is a recipe that really benefits from being made ahead so the flavours have time to develop. I’ve tried several Chana Masala recipes but not really found one that recreates the ones my friends have made for me. This one, however, is a keeper. It’s flavourful and multilayered – there’s the initial yum and then the gentle, building heat of the spice. Love this and will be making again!

  142. Syaz says

    Just made this and they taste incredible! The lemon juice and corriander really brings out the tomato sauce of the masala. Thank you for sharing this recipe!

  143. Nancy says

    Excellent recipe and very forgiving.
    The first time I made this I did not have any coriander powder and pureed tomatoes. I used fire roasted diced tomatoes and just added some packaged chana masala spice blend. I did not add green chilis, lemon juice or garam masala. End result is still very delicious. The second time I made it I used all the spices listed in recipe and flavor is still great. I actually prefer the version with diced tomatoes over pureed tomatoes.

  144. kerry says

    This was just about the easiest recipe for me to follow and I’m so glad I found it! I’m a novice in the kitchen and was looking to use up some tomatoes and chickpeas and this Chana Masala was just delicious. The perfect amount of spice and flavor, with a few substitutions. I used red onion (I doubled the amount to bulk it up) as that’s what I had on hand, jalapeños instead of Serranos, only 1 can of chickpeas, and ground ginger (~1/4 tsp) instead of fresh. And to make the paste, I do not own a mortar and pestle so cleaned out my coffee grinder and made the paste in batches…it came out beautifully.
    I’ll continue to come back to this recipe and can’t wait to try it with sweet potatoes instead of rice next time. Thank you!