Chana Masala
Cuisine: Indian
Makes: 6 servings
  • 2 Tbsp (30 mL) cooking oil
  • 2 medium onions, minced
  • 1 clove garlic, minced
  • 2 tsp (10 mL) grated fresh ginger
  • 1 green chili pepper, de-seeded and minced
  • 1 Tbsp (15 mL) coriander
  • 1 Tbsp (15 mL) cumin
  • 2 tsp (10 mL) paprika
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) garam masala
  • 1 can (591 mL/19 fl oz) diced tomatoes
  • 2 cans (591 mL/19 fl oz) chickpeas, drained and rinsed, or 4 cups cooked chickpeas
  • Juice of 1 lemon
  1. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger, and green chili and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.
  2. Add the liquid from the tomatoes first to deglaze the pan, then add the tomatoes and chickpeas. Bring to a boil, then simmer until the chickpeas are tender and the flavours have come together, 15-20 minutes. If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste. Serve with rice.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at