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3.5 from 8 votes

Quick and Easy Chana Masala from The Oh She Glows Cookbook

Spiced chickpeas and tomatoes served over hot basmati rice
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 224kcal


  • 1 tablespoon coconut oil or olive oil or 15 mL
  • 1 1/2 teaspoons cumin seeds or 7 mL
  • 1 yellow onion diced
  • 1 tablespoon minced fresh garlic or 15 mL
  • 1 tablespoon minced peeled fresh ginger or 15 mL
  • 1 green serrano chile pepper seeded, if preferred, and minced
  • 1 1/2 teaspoons garam masala or 7 mL
  • 1 1/2 teaspoons ground coriander or 7 mL
  • 1/2 teaspoon ground turmeric or 2 mL
  • 3/4 teaspoon fine-grain sea salt, plus more as needed or 4 mL
  • 1/4 teaspoon cayenne pepper (optional) or 1 mL
  • 28 ounces canned whole peeled or diced tomatoes, with their juices or 793 grams
  • 28 ounces canned chickpeas, or 3 cups (750 mL) cooked chickpeas, drained and rinsed or 793 grams
  • 1 cup uncooked basmati rice, for serving or 250 mL
  • Fresh lemon juice for serving
  • Fresh cilantro chopped, for serving


  • In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  • Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
  • Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
  • Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  • Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.


Tips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth. Stir this back into the curry to thicken.
For a grain-free option, serve the chana masala atop a baked potato.
Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.


Calories: 224kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 442mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 3.3mg | Calcium: 35mg | Iron: 1.2mg