Chana Masala (Chickpea Curry)

This easy Chana Masala (Chickpea Curry) is a satisfying, flavorful vegan dish.  Served over rice with a dollop of Greek yogurt, it is a healthy protein-packed meal!

This dish is very simple to make.  Cook chopped onions until they are soft and well browned.  Add all of the wonderful Indian spices (cumin seeds, garam masala, coriander, turmeric, cardamom and cayenne) and stir until fragrant.  Add in the garlic and ginger and some water.

Add whole peeled tomatoes (canned) and crush them with your hands as you add them to the pot.  Simmer for about 10 minutes and then add the chickpeas and a bit more water and let it simmer for another 20-25 minutes until the curry is thick.  Stir it occasionally.

Stir in the cilantro and lemon juice. 

Serve over rice (I like cauliflower rice, but white or brown is delicious too) with dollops of Greek yogurt, cilantro and a squeeze of lemon juice.

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Chana Masala (Chickpea Curry)

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • Pinch of cayenne pepper
  • 2 garlic cloves, grated
  • 1/2 tsp grated fresh ginger
  • Heaping 1 tsp sea salt
  • 1/2 cup water
  • 1 (28-ounce) can whole peeled tomatoes
  • 3 cups cooked chickpeas, drained and rinsed
  • 1/2 cup chopped fresh cilantro, plus more for serving
  • 1 tsp fresh lemon juice, plus more for serving
  • Cooked brown rice or white rice, for serving
  • Whole milk Greek yogurt, for serving


Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.

Reduce the heat to medium-low and add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, or until fragrant. Stir in the garlic, ginger, salt, and 1/4 cup of the water.

Add the tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook for 8 to 10 minutes, or until the sauce thickens.

Add the chickpeas and the remaining 1/4 cup water, stir, and simmer for 20 to 25 minutes, stirring occasionally, or until thick. Stir in the cilantro and lemon juice.

Serve over rice with dollops of Greek yogurt, more cilantro, and more lemon juice, if desired.

Recipe from Love & Lemons


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