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Chana Masala (Savory Indian Chick Peas)

Rated as 4.38 out of 5 Stars

"Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!"
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Ingredients

30 m servings 413 cals
Original recipe yields 2 servings (2 cups)

Directions

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  1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  3. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Footnotes

  • Cook's Notes:
  • Serve with my 'Mattar Paneer' recipe for a totally authentic Indian dinner.
  • As an optional serving suggestion, use the "Indian Naan Bread" recipe instead of rice as a companion to this dish.

Nutrition Facts


Per Serving: 413 calories; 22.8 g fat; 46.2 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 525 mg sodium. Full nutrition

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Reviews

Read all reviews 91
  1. 125 Ratings

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Most helpful positive review

I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander becau...

Most helpful critical review

I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onio...

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I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander becau...

I just chopped the vegetables, I did not make this into a paste. The taste was hot and spicy, the way I enjoy my food!

Absolutely, fantastically, delicious. My son's East Indian girlfriend gave it her blessing and said it was a very authentic tasting dish. For that, I'm thrilled.

I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onio...

I tasted this dish at Costco, and loved it! I cook with chick peas a lot, so I was game to try making it myself. It was very easy, I had my 13 year old daughter make it, and it came out pretty g...

Loved it! The only thing I'll do differently next time is sauté the onions and garlic before blending them. They never quite cooked, but even still the end result was pretty great.

I loved this recipe! The second time I made it I used canned tomatos and it turned out just fine! I prefer fresh, but in a pinch canned worked well.

We enjoyed this. I didn't measure any of the ingredients, just went by smell and taste, but kept the proportions close to the recipe, because I started with dry garbanzo beans. I would surely ...

I prepared this recipe a little differently than indicated, but thought it was a great tasting dish. I had no garam masala; so I found a recipe here on All Recipes and used it. That made the r...