I can’t believe this is my first chickpea curry recipe on this blog.


After two and a half years of spouting my love for the little legumes, I’m finally posting a dish that’s totally chickpea-centric: the culinary wonder that is chana masala.


Did I also mention it comes together in less than half an hour and tastes AMAZING, no matter how many dirty looks your chickpea-hating husband throws at you while he’s eating his reheated leftovers from two nights?

Sometimes a girl just needs a little face-time with a delicious curry, you know?


There are a few small Indian markets in my town where I picked up some of the more special ingredients for this dish, but if you’re unable to locate them in your area, I’ve also included a a tip on how to recreate those authentic flavors.


When I put the first spoonful of this curry, I pretty much did a little dance around my kitchen as a pat on the back.  This. Stuff. Is. Good.


Like, I might have to designate a night for it every week: Chana Masala Thursdays.  What do you think? I can feel the evil glares emanating from my husband already, but it is just so tasty I’m not sure I care….

One Year Ago: Green Tea Mochi Cake

Two Years Ago: Mole Chicken Chili

Homemade Chana Masala

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 6


  • 1 Tbsp olive oil
  • 2 medium onions, minced
  • 2 gloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp amchoor powder*
  • 2 tsp smoked paprika
  • 1 tsp garam masala
  • One 15oz can diced tomatoes and their juices
  • 2/3 cup water
  • 4 cups cooked chickpeas (from two 15oz cans, or cooked from dried)
  • ½ tsp salt


  1. *if you can’t find this ingredient, you can substitute about 2 Tbsp of lemon juice towards the end of the cooking process
  2. In a medium Dutch over or large saucepan, heat the oil over medium high heat. Add the onions, garlic, and ginger and sauté for about 3-5 mins, stirring constantly. Turn the heat down to medium low and add all the spices; stirring to coat the vegetables evenly. Cook for about a minute, then stir in the tomatoes and their juices, water and chickpeas. Let the dish simmer for about 15-20 mins, then stir in the salt and lemon juice if not using anchor powder. Serve warm over rice.

Adapted from Use Real Butter

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