Chana Masala
Prep time
Cook time
Total time
Chana Masala
Recipe type: Side
Cuisine: Indian
Serves: 8
  • 1 cup garbanzo beans or chickpeas, soaked overnight if possible, the cooked until tender. If using canned, use about 3 cups of the beans
  • 1 tbsp vegetable or canola oil
  • 1 large red onion, diced
  • 4 cloves of garlic, minced
  • 1 tbsp grated ginger
  • 2 canned whole tomatoes with juice, diced
  • 1 chipotle chili pepper in adobo sauce, minced
  • ½ tsp red chilli powder or cayenne pepper
  • ½ tsp turmeric
  • Salt to taste
  • Grind to a powder in a coffee grinder and set aside:
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 dried bay leaf
  • 2 cloves
  • 2 cardamom pods
  • ½-inch piece of cinnamon
  1. Heat the oil in a saucepan. Add the onions and cook, stirring, until browned
  2. Add the ginger and garlic and saute for a minute.
  3. Add the ground spices, turmeric, chili powder and the chipotle chili pepper and stir for a minute until the spices are well-coated with the oil and lightly toasted.
  4. Add the tomatoes and cook until they break down and express the oil.
  5. Add the garbanzo beans, enough liquid to make a thick gravy, and stir together. Add salt to taste.
  6. Bring to a boil, turn heat to low, and simmer about 10 minutes so all the flavors can merge.
  7. Turn off the heat and garnish with coriander leaves.
  8. Serve hot with a splash of lemon juice. You can also add a garnish of minced onions which would be delicious.
Recipe by Holy Cow! Vegan Recipes at