Go Back

Easy Chana Masala

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 778 kcal


  • 2 tbsp coconut oil
  • 2 medium onions diced
  • 2 tbsp fresh ginger peeled and minced
  • 1 tbsp fresh garlic minced
  • 1 small sweet potato shredded
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 28 oz cans of diced tomatoes
  • 1 19 oz can of chickpeas drained and rinsed

To Serve

  • lemon
  • yogurt
  • basmati rice


  • 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