Easy Chana Masala

Easy Chana Masala

With tasty ingredients like ginger, garlic, turmeric, and more, this Chana Masala recipe is quick and easy to make. It's also vegan and gluten-free!


  • 2 tablespoons of oil or ghee

  • 1 medium red onion, chopped

  • 1 medium Serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice levels

  • 5 cloves garlic, pressed or minced (about 1 tablespoon)

  • 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)

  • 2 teaspoon teaspoons garam masala

  • 1 ½ teaspoon ground coriander seeds

  • 1 teaspoon turmeric

  • 1 large can crushed tomatoes 

  • 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained

  • Lemon wedges, for garnish

  • Fresh cilantro, for garnish (optional)

  • Salt to taste

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  1. In a large saucepan, warm the oil  or ghee over medium-low heat. Add the onion,  pepper, and salt. Cook until the onion is tender and turning translucent, about 5 minutes.

  2. Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, turmeric, salt and can cook for another minute while stirring constantly.

  3. Add the tomatoes, cook for 3-4 minutes 

  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt.

  5. Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.

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