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Chana Masala


Chana Masala
This easy chana masala is such a satisfying and hearty Indian dish. Serve with rice or naan and your favorite veggies for a simple meal. Double this recipe for a family sized amount.
PREP TIME10 minutes
COOK TIME40 minutes
TOTAL TIME50 minutes


  • 1 yellow onion, diced
  • 1/8 teaspoon salt
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • pinch ground red pepper
  • 1 cup chopped tomatoes (about 3 Romas)
  • 3/4 cup vegetable broth
  •  1 teaspoon coconut sugar
  • 1 1/2 cups drained chickpeas (garbanzo beans)
  • 1/4 cup chopped cilantro
  • juice of 1/2 lemon


  1. Heat a large skillet over medium heat. Add a splash of olive oil, coconut oil, or vegetable broth and saute the onion until tender and golden, about 7 minutes. Add the garlic and ginger and saute another minute longer. Add the cumin, turmeric, garam masala, and red pepper and stir in. Add the tomatoes, broth, and coconut sugar and bring to a simmer. Cover and let cook down over low heat for 30 minutes, stirring occasionally. The tomatoes should have broken down into a nice sauce. Add more red pepper for heat and season with salt to taste. Add the chickpeas, cilantro, and lemon juice. Serve over rice.


* You may want to double this recipe if using as a main dish for four people. * If you love your greens like I do, try wilting in some fresh baby spinach at the end. * For a more authentic chana masala, replace the lemon juice with a pinch of Amchur (dried mango powder) and add cumin seeds. *Nutrition Information is approximate, calculated by a third party site, and calculated for 1/3 of the chana masala recipe without rice or vegetables.

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