Samah Dada

Chana Masala

Can you tell yet? Is it obvious? I LOVE chickpeas?!?!!

I mean, just give me all the hummus, the crispy chickpeas, and of course, the chana masala. I am obsessed with Chana Masala for it's ability to pack so much flavor, protein, and cuteness, all in one dish. Growing up, my mom would make Chana Masala nearly every week, so it has never been a stranger on my dinner table, and I hope it becomes a regular on yours, too! All of the ingredients are very pantry staple friendly, so you can whip up a nutritious and yummy Indian. meal in no time with this Chana Masala. Hope you enjoy!


1 15.5 oz can chickpeas

2 tbsp olive oil

1/2 large onion, diced

1 cup canned, crushed tomatoes or 2 medium tomatoes, diced

10 curry leaves

1/4 tsp turmeric

1/4 tsp cayenne

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp mango powder (sub1/4 tsp tamarind paste, or juice of 1/4 lemon)

Kosher salt to taste

1/4 cup cilantro, roughlychopped

2 green chilies, slit

1/2 cup - 1 cup water





1. Heat olive oil in the pan.

2. Add curry leaves (omit if you don’t have)!

3. When the olive oil shimmers, add onions.

4. Cook the onions until they become brown and translucent.

5. Now, add the canned, crushed tomatoes. Let the onions and tomatoes cook together fora few minutes until it reduces slightly and turns a darker red color.

6. Add the masala spices and salt. Cook with the tomatoes and onions for about 5 minutes, until the spices infuse and the tomatoes turn a deep red color.

7. Add the green chilies and fresh cilantro.

8. Add the chickpeas and some water to make it saucy - cook with the water for 10-15 minutes.

9. Finally, add your mango powder, tamarind, or squeeze of lemon. Season to taste with salt.

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