Chickpea Curry (Chana Masala)

chana masala indian cickpea curry

Chickpea Curry (Chana Masala):

Garbanzo Beans Simmered in Traditional Indian Spices

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Have you always wanted to make a healthy homemade version of your favorite Indian restaurant’s Chana Masala? I have!

I tested so many versions of chickpea curry before I was ready to present this one!! The rest of my vegetarian family were the taste-testers. I don’t think they mind. 🙂

Chickpeas are a fabulous little food.  Packed with protein and fiber they help stabilize blood sugar and keep you feeling full longer! I am a HUGE fan of chickpeas. I am also a huge fan of knowing what goes in my food and sometimes cooking it myself is the only way I can control that.  So, I have slowly been testing out all of the dishes we eat out so that I can recreate them at home in a healthy, homemade version. You can serve this with Basmati Rice or Indian breads (recipe for perfect basmati rice here).

Chana Masala

Chana = chickpea + Masala = southeast Asian spice mixes

Chickpea Curry

Chickpeas simmered in Indian spices, combined with tomatoes, onions, garlic, and ginger.

Indian Chickpea Curry Chana Masala Vegan GF

Call it whatever you want … I call it delicious and nutritious

Start with cooked chickpeas.  I buy a big bag of dry garbanzo beans so that I always have them in my kitchen.  I make a double batch on the weekends in my Instant Pot so that I can have them ready.  I store the cooked beans in a glass container in the refrigerator and take them out when I need them.  We eat garbanzo beans every week by roasting them (GREAT recipe here) or blending them into hummus for weekday lunch boxes or snacks (BEST recipe here for tahini-free hummus).

You can use a can of garbanzo beans for this recipe or you can cook them stove-top.  To cook them stove-top you will need to soak them overnight and simmer in a pot of water for 90 minutes.  If you don’t soak them, they need to cook for about 4 hours. If that doesn’t make you want an Instant Pot I don’t know what will!?!?! Still need an Instant Pot? You can get one here. To cook Chickpeas in the Instant Pot, place 2 cups dry beans in the pot, 6 cups water, 1 tsp salt (I like Himalayan Pink Sea Salt with this one), press ‘beans’ and adjust time to 30 minutes, when time is up release the steam manually.  That’s it!

I hope you love this Chana Masala … sorry to your favorite Indian Restaurant.  You won’t need to go all the way there anymore for chickpea curry! Love Indian food try my recipe for Dal Tadka, or  Easy Vegetable Curry, or Masoor Lentils!

Leave a comment below and let me know how it goes!

You can always find me on Instagram @myvegetarianfamily where you can follow me and my daily food journey.

AND be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!

Print Recipe
Chickpea Curry (Chana Masala)
Easy, healthy, quick dinner or lunch. Chickpeas (garbanzo beans) simmered in traditional Indian spices. Protein packed and delicious!
Chickpea Garbanzo Bean Curry Chana Masala #myvegetarianfamily
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Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 tbsp canola or avocado oil
  • 2 onions diced small
  • 1 tbsp finely grated ginger or ginger paste
  • 4 cloves garlic smashed
  • 2 fresh Tomatoes diced
  • 2 tsp Ground Cumin
  • 1 tsp turmeric
  • 2 tsp Salt
  • 1/2 tsp Red Chili Pepper Powder more to taste
  • 1/2 tsp Ground Black Pepper
  • 3 cups cooked garbanzo beans (can substitute canned)
  • 2-3 cups Water
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 tbsp canola or avocado oil
  • 2 onions diced small
  • 1 tbsp finely grated ginger or ginger paste
  • 4 cloves garlic smashed
  • 2 fresh Tomatoes diced
  • 2 tsp Ground Cumin
  • 1 tsp turmeric
  • 2 tsp Salt
  • 1/2 tsp Red Chili Pepper Powder more to taste
  • 1/2 tsp Ground Black Pepper
  • 3 cups cooked garbanzo beans (can substitute canned)
  • 2-3 cups Water
Chickpea Garbanzo Bean Curry Chana Masala #myvegetarianfamily
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Heat oil in a medium pot on medium-high heat, once hot add onions. Sprinkle with 1 tsp salt to prevent burning. Cook for 5 minutes or until onions are translucent. Stir frequently.
  2. Add ginger and garlic, cook another 3 minutes, stirring frequently, add water one tbsp at a time if necessary to prevent mixture from sticking to pan.
  3. Add tomato, cover and cook 3 minutes. Stir frequently during the 3 minutes and 'smash' the tomatoes down. By doing this they will simmer down and combine with juices of onions.
  4. Add remaining salt and the other dry spices. Stir to combine.
  5. Once combined, add garbanzo beans and water. Reduce heat to medium and cook uncovered for 10 minutes. Stirring occasionally.
  6. Reduce heat to low, cover and cook another 10 minutes. Careful to monitor water level during this time. Beans can differ and soak up different water amounts. May need to add additional water to obtain desired consistency. You do not want soup but need some amount of retained juices for a traditional curry.
  7. Serve immediately over rice or with Indian breads (naan, roti, chapati). Store any leftovers in airtight container for up to 7 days. Perfect for lunch box!
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