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Chana Masala (Chickpeas and Tomatoes)

Chana Masala (Chickpeas and Tomatoes)


"Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous."
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40 m servings 486 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  2. Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 18
  1. 23 Ratings

Most helpful positive review

This was so good! I doubled the tomatoes (I only had a large can on hand) and added a half can more of coconut milk (using up leftovers) so it had more of a soup consistency, but served over ri...

Most helpful critical review

Lacked a depth of flavour. Had to add other spices to get it to taste okay.

Most helpful
Most positive
Least positive

This was so good! I doubled the tomatoes (I only had a large can on hand) and added a half can more of coconut milk (using up leftovers) so it had more of a soup consistency, but served over ri...

I did not add cayenne, because of picky kids, but it would have been best that way. Perhaps just a touch simple for a curry (meaning not as complex-tasting), but for a weeknight supper, this is ...

Delish!!! I toasted the spices before adding water.

I followed the recipe exactly as written (though my paprika is Penzey's Smoked Spanish Paprika). It was DELICIOUS. I'm a Chana Masala fanatic, and this is one of the better ones I've eaten. I...

This was a fabulously delicious and simple recipe! I followed it precisely the first time and the second time I added yams. Both times I used coconut oil, as I no longer use any vegetable oils d...

I made this dish today and it's a winner!! The only thing that I added was sugar. I add sugar to any dish that I make that has a tomato base. Other than that, I wouldn't change a thing.

Yummy! Didn't change a thing, and this was so easy to put together

Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right for my family. To make it healthier and satisfy my nutrition major daughter, in the beginning I use...

This was delicious! I used the recipe more as a base. I've made a few masala dishes before and to this I added a pinch garam masala and a bit of curry and extra cayenne. I just love curry so I w...

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