Chana Marsala (Indian Chickpea Curry)

Servings: 6

Author: Chef Connie

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Easy Chana Masala (Indian Chickpea Curry)

This hearty chana masala is a comforting Indian-inspired chickpea stew simmered in a spiced tomato sauce with garlic, ginger, and warming spices. Naturally vegan and packed with plant-based protein, it’s perfect for an easy weeknight dinner served over rice, with roasted vegetables, or enjoyed on its own.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

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Ingredients

• 3 tablespoons vegetable oil
• 1 medium white or yellow onion, finely chopped
• 1 tablespoon ground cumin
• ¾ teaspoon sea salt
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• ½ cup fresh cilantro, chopped
• 2–3 Jalapeño peppers
• 1 tablespoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 (28-ounce) can crushed, puréed, or finely diced tomatoes
• 2 (15-ounce) cans chickpeas, lightly drained
• 1 teaspoon garam masala
• 2–3 teaspoons sugar
• 2 tablespoons lemon juice, plus more to taste (optional)

Instructions

1. Place a large pot over medium heat. When hot, add the oil along with the chopped onion, cumin, and about one-quarter of the salt. Sauté, stirring now and then, until the onions are soft and aromatic.
2. Using a mortar and pestle or small food processor, mash the garlic, ginger, cilantro, and green chilies into a rough paste. (Alternatively, finely chop everything.) Stir this mixture into the onions.
3. Sprinkle in the coriander, chili powder, and turmeric, mixing well so the spices evenly coat the ingredients. Add a splash more oil if needed to prevent sticking.
4. Add the tomatoes, chickpeas, and the remaining salt to the pot. If the sauce feels too thick, pour in a little water—up to 1 cup—to reach a thick but pourable consistency.
5. Turn the heat up slightly and bring the mixture to a light boil. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce reduces and becomes stew-like.
6. If garam masala isn’t on hand, prepare a quick version by grinding dried red chilies, black peppercorns, cumin seeds, cardamom, cloves, and a pinch of nutmeg into a fine powder.
7. When the chana masala has finished simmering, taste and adjust as needed. Add more salt, extra chili powder for spice, or sugar to balance the flavors.
8. Take the pot off the heat and stir in the lemon juice and garam masala. Allow it to sit for a few minutes before serving. Finish with fresh cilantro and an extra squeeze of lemon, if you like.
9. Enjoy as a stand-alone stew, served over rice or cauliflower rice, or paired with roasted vegetables such as sweet potatoes and broccoli.

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Chana Marsala (Indian Chickpea Curry)

Chana masala is a classic Indian dish made with tender chickpeas simmered in a richly spiced tomato-based sauce. This homemade version layers aromatics like onion, garlic, ginger, and green chilies with ground cumin, coriander, turmeric, and chili powder for deep, balanced flavor. A touch of coconut sugar offsets the acidity of the tomatoes, while lemon juice added at the end brightens the entire dish.

This easy chana masala recipe is naturally vegan, gluten-free, and perfect for meal prep. It comes together in one pot and tastes even better the next day as the flavors continue to develop. Serve it over basmati rice, cauliflower rice, or alongside roasted vegetables for a satisfying and nourishing meal that works just as well for busy weeknights as it does for casual entertaining.

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