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Chana Masala (Chickpeas and Tomatoes)

Rated as 4.54 out of 5 Stars
0

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

40 m servings 486
Original recipe yields 4 servings

Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 486 calories; 31.7 43.5 10.8 0 603 Full nutrition

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Reviews

Read all reviews 20
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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...

Turned out great. I think the can coconut cream/milk is a key ingredient. I was heavy handed on all the spices (except cinnamon), because I like a lot of flavor and I tend to use old spices that...