You need this recipe in your life! Chana Masala is a flavour packed, delicious and nutritious meal. Chana Masala is actually my favourite inexpensive, convenient and easy weekday dinner to make. What is Chana Masala? Chana means “chickpea” and masala describes the blend of spices used commonly in Indian cuisine. Chana Masala is essentially onion, garlic, and ginger, chickpeas and diced tomatoes with a blend of delicious and warming spices like turmeric, garam masala, coriander and cumin.
Prepare your vegetables before starting to cook. Dice your onions, mince the garlic and ginger, and grate the sweet potato. Open the cans of diced tomatoes and chickpeas. Drain and rinse the chickpeas.
In a large heavy bottomed pot or dutch oven, warm 2 tbsp of coconut oil over medium- low heat. Cook onions several minutes until the onions are softened and translucent.
Add the grated sweet potato, garlic and ginger and cook for a few more minutes. Add the cumin, garam masala, turmeric and coriander. Cook the spices for 30 seconds while stirring.
Pour in the two cans of diced tomato and scrape the bottom of the pot to lift up all the spice and flavour. Pour in the drained chickpeas and add salt and pepper.
Simmer on low heat for a minimum of half an hour. Take the time to taste the Chana Masala at this stage and carefully adjust for seasonings, adding more salt and pepper as needed.
Chana Masala is best when you make it earlier in the day or the day before to allow all the flavours to meld together for several hours after cooking.
I typically top Chana Masala with a spoonful of yogurt but when I was photographing this recipe we had just run out so I topped it with a crumble of feta.
Always add a splash of lemon or lime juice when serving
Serve Chana Masala on a bed of basmati rice.
Leftovers can be served for lunch. I enjoy it lightly mashed on toast.
Keyword chickpeas, easy dinner, Indian Food, quick dinner recipe