Chana Masala (Chickpeas and Tomatoes) Recipe -
Chana Masala (Chickpeas and Tomatoes) Recipe
  • READY IN 40 mins

Chana Masala (Chickpeas and Tomatoes)

Recipe by  

"Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2014

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 rice on day 1 and ate as a soup for lunch on day 2 (pictured). It was a hit with the entire family. Delicious!

Most Helpful Critical Review
Aug 17, 2014

This was quite runny and we had to cook an additional 20 min. The blend of spices had too much coriander for my liking (probably would half it). Added cinnamon and cumin, which helped, but still the flavor was weird.


10 Ratings

Aug 14, 2014

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 used 1 tablespoon olive oil and 2 tablespoons vegetable broth to sauté the onions. No need for the vegetable oil! I didn't have the coconut milk on hand, so I used 1 cup of coconut water and 1 cup of almond milk (I'm sure soy milk will also do). It was watery at first, so if you like it thicker like we do, either add only half the liquid at the end, or reduce it down like I did. I boiled it for a good additional 20 minutes and it was thicker, then I took out a cup of the mixture and blended it separately with my immersion blender. I put the blended mixture back in the pot and stirred it in. No need for extra salt (and my canned diced tomatoes didn't have added salt either). For my family, I would say this dish can be "Ready in 1 hour." Served it with naan and got compliments from everyone.

Feb 15, 2014

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

Nov 29, 2014

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.

Sep 02, 2014

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

Jun 03, 2014

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 great.

May 16, 2014

Outstanding. I used a large can of diced tomatoes, as that was all I had on hand, and it still turned out great. I did let it cook down a bit to thicken up.


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 603 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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