Chana Masala

Ah, carb loading…. one of the best parts of marathon training. 🙂 This recipe came to me as a gift from God – thank goodness for Pinterest! I have already professed my love for the chickpea so it should come as no surprise that when I saw this, I knew it must be made and gobbled. Chana Masala can’t just happen on any day – it must be made on the PERFECT day. It doesn’t really require an exhorbitant amount of time so it’s definitely doable after work but the temperature must be perfect. Yesterday was that day – it was cool and rainy and blech. Chana Masala is perfect for perking up a dreary day!

I made a small adjustment to this recipe and it garnered rave reviews. I love Muir Glen fire-roasted diced tomatoes. There’s just something about them. It’s a sad day indeed if I reach in my pantry for a can and there isn’t one. I cry. Literally. Anyway, I left out the jalapeno and used the fire-roasted tomatoes as the “heat.” Delicious! Those tomatoes provided a nice smoky burn that totally complimented the flavors of the spices. This meal literally had me grinning from ear to ear. No Indian restaurants near you? Now you don’t need one. 🙂 Enjoy!


Chana Masala

2 (15 ounce) cans chickpeas, drained and rinsed
2 garlic cloves, smashed and chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1-inch knob fresh ginger, peeled and chopped
1 (15 ounce) can diced tomatoes
3 tablespoons tomato paste
1/2 lemon
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon garam masala
1/4 – 1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 tablespoons butter

1.  In a large cast iron skillet, heat the butter.  Once melted, add the onions and cook for about 15 minutes on medium-low heat or until golden brown.  Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well.  Cook for about 2 minutes or until it starts to smell like heaven on earth.

2.  Add the tomato paste and pince.  (Pincing is essentially a browning process.After you add the tomato paste, stir it very well into the other ingredients.  Then flatten the ingredients into one layer on the bottom of the pan.  Turn up the heat and allow the sugars to cook down for a few minutes and create a really nice brown crust on the bottom of your pan.  It may look like it’s burnt but it isn’t so don’t freak out.)

3.  Add the coriander, cumin, cayenne and turmeric and stir well.

4.  Add the diced tomatoes, chickpeas, and garam masala.  Cook for about 5 minutes or until the chickpeas have heated through.  Finish with a squeeze of lemon and top with plain yogurt and cilantro, if desired. Serve with Naan on the side, if desired.


Recipe from The Culinary Chronicles

One thought on “Chana Masala

  1. Pingback: Crockpot Masala Chicken & Chickpeas | A Hungry Runner

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