Chana Masala

Chana Masala is a rich chickpea stew from India. Hearty, warm and pleasantly spicy, this recipe is quick to make and super delicious.


  • 1 Tbsp coconut oil

  • 1 tsp cumin

  • 2 tsp garam masala

  • 2 tsp ground coriander

  • 1 tsp tumeric

  • 1 tsp sea salt

  • 1/4 tsp chilli powder

  • 1/2 serrano pepper, minced (optional)

  • 6 cloves garlic, minced

  • 1, 1" piece of ginger, grated

  • 1 large onion, chopped

  • 1, 28 ounce can of tomato puree

  • 2 cans chickpeas, rinsed and drained

  • 4 Tbsp fresh cilantro

  • 1 Tbsp agave (optional to balance the spice)

In a large pot, heat the oil over medium heat and add the onion and all of the spices. Allow the onion to caramelize slightly (approximately 5 minutes) and add the chickpeas. Coat the chickpeas in spices and cook for 2-3 minutes. Add the tomato puree and simmer for 20 minutes to thicken. Add cilantro and stir to combine. Serve on top of brown rice, with whole grain tortillas or naan and roasted vegetables. 

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