Chana Masala

Overhead photo of a skillet with chickpea masala and a bowl of rice

Chana masala is an Indian dish with chickpeas cooked in a spicy tomato sauce full of aromatic spices. This chickpea masala utilizes mostly pantry staples for an easy, vegan, and high protein dinner. 




  1. In a motar and pestle, add in the garlic, ginger, and serrano peppers. Grind into a paste and set aside. [see note]
  2. In a large skillet over medium heat, add 2 tbsp oil and 2 cups of diced onions. Sauté for 15 minutes until onions have slightly caramelized.
  3. Add in the garlic, ginger, serrano pepper paste and stir to combine. Sauté for a minute until fragrant. Next add in all of the spices: garam masala, cumin, coriander, turmeric, kashmiri and kosher salt. Mix until the ingredients are coated in the spices. Add 1 tbsp of water to assist the spices distribute. Carefully pour in the crushed fire roasted tomatoes, chickpeas, and 1 tbsp chopped cilantro. Stir to combine. Allow the sauce to come to a boil, then reduce to simmer and cover. Simmer the sauce for 30 minutes.
  4. While the sauce simmers, cook the basmati rice according to package instruction.
  5. After the sauce has finished simmering for 30 minutes, stir, taste, and adjust seasoning as necessary. Garnish with fresh cilantro.


Keywords: chana masala, chickpea masala, vegan, high protein, Indian, vegetarian