Chana masala is our go-to curry for cold evenings: chickpeas simmered in a spiced tomato and onion sauce until it's thick, warm-colored and deeply savory. It hits many of the same notes as a tikka masala, with chickpeas doing the work and no cream needed.
The secret is time. Quick curries never taste as good, because the onions need a slow sweat and the sauce needs a proper simmer to come together. Allow about an hour, most of it hands-off.
If you've run out of garam masala, our homemade garam masala takes about 20 minutes and makes a noticeable difference.
What to serve with chana masala
Serve it with rice or flatbread, dry spiced potatoes, or the two-ingredient red lentil pancakes. A spoonful of cooling cucumber raita balances the heat. For extra protein, stir in some crispy baked tofu just before serving.
Ingredient notes and swaps
- Chickpeas: tinned chickpeas are quickest. If cooking from dried, soak overnight and simmer until very tender.
- Tomatoes: tinned chopped tomatoes or passata both work; passata gives a smoother sauce.
- Garam masala: use our homemade garam masala for the best flavor.
- Amchur (dried mango powder): adds a traditional sour note. A squeeze of lemon does the same job.
Tips for success
- Cook the onions until properly golden, about 10 minutes. It's the base of the flavor.
- Mash a few chickpeas into the sauce to thicken it.
- Simmer for at least 20 minutes so the chickpeas absorb the spices.
- Like most curries, it tastes even better the next day.
Variations
- With spinach: stir in two handfuls of spinach at the end (chana saag).
- With potatoes: add diced potato with the tomatoes for a heartier curry.
- Creamy: finish with a few spoonfuls of coconut milk or cashew cream.
Spicy Vegan Chana Masala
Ingredients
- 2 tbsp vegetable oil
- 2 onions, finely diced
- 4 garlic cloves, minced
- A thumb-sized piece of fresh ginger, minced
- 1 red chili, deseeded and finely chopped
- 3 tsp medium-hot curry powder
- 1 tsp ground cumin
- 1 tsp mustard seeds
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 1 x 400 g (14 oz) tin chopped tomatoes
- 1 x 400 g (14 oz) tin chickpeas, drained
- 1 tsp unrefined brown sugar
- 2 tsp garam masala
- 1 bunch fresh coriander (cilantro), torn
- 1 small bunch fresh parsley, torn
- Juice of 1 lime
- Salt and black pepper
Method
- Warm the oil in a large cast-iron casserole or heavy pan over a medium heat.
- Add the onion, garlic, ginger and chili and sweat for about 10 minutes, until the onion is soft and translucent but not browned.
- Stir in the curry powder, cumin, mustard seeds, turmeric and ground coriander. Cook for 2 to 3 minutes, stirring, until fragrant.
- Add the tomatoes, sugar and chickpeas. Bring to a gentle simmer.
- Simmer for 25 to 30 minutes, stirring now and then, until the sauce is thick and rich. Add a splash of water if it catches.
- Take the pan off the heat and stir in the garam masala.
- Tear in the fresh coriander and parsley, squeeze in the lime juice, then taste and season with salt and pepper.
Garam masala goes in at the end so its aroma stays fresh.
Storage: 4 days in the fridge or 3 months in the freezer.