Spain on a Fork > All Recipes > Main Dishes > This Chickpea Dish is one of the WONDERS of the World | Chana Masala
All Recipes, Main Dishes / December 29, 2021

This Chickpea Dish is one of the WONDERS of the World | Chana Masala

This Indian chickpea curry, known as Chana Masala, is truly one of the most flavorful chickpea dishes ever. We´re talking a huge explosion of flavors, thanks to all the spices that are used. But the best part? It´s easy to make and done in about 45 minutes.

Chana Masala
This recipe is part of the new Spain on a Fork travel series. Where we take a virtual visit to one of the many beautiful countries around the world and recreate one of their dishes. Of course, I added a Spanish touch to this dish, but kept it as authentic as possible.

Chana Masala
To make this dish, I used jarred chickpeas, which is the same thing as the canned ones. But you can use dried chickpeas if you prefer. Just soak them overnight in cold water and then cook covered in water for 2 to 4 hours or until tender.

Chana Masala

TIPS & TRICKS to Make this Recipe: Once the dish is cooked, make sure to mash a couple of the chickpeas, this way you end up with a thicker texture. I also seasoned with garam masala, black pepper and a squeeze of fresh lemon juice at the end. This brings out and incredible balance of goodness to the dish.

Chana Masala

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH CHICKPEAS I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Chana Masala

Indian Chickpea Curry | Chana Masala

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 392 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 red onion
  • 6 cloves garlic
  • 1 tbsp cumin seeds 6 grams
  • 1 inch piece fresh ginger 6 grams
  • 2 tsp dried cilantro 1.20 grams
  • 1 tsp ground cumin 2.5 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/4 tsp hot smoked Spanish paprika .65 grams
  • 1/4 tsp saffron threads .17 grams
  • 4 tomatoes
  • 2 1/2 cups canned chickpeas 400 grams (drained)
  • 1/4 tsp baking powder 1.50 grams
  • 2 cups cold water 475 ml
  • dash garam masala
  • dash black pepper
  • squeeze fresh lemon juice
  • hadful finely chopped cilantro
  • dash sea salt

Instructions

  1. FInely dice 1 small red onion, roughly chop 6 cloves garlic, finely grate 4 tomatoes to end up with 1 cup tomato sauce (225 grams) and finely grate a 1-inch piece of fresh ginger to end up with 1 tbsp, to make the spice blend, add 2 tsp dried cilantro into a bowl, along with 1 tsp ground cumin, 1 tsp sweet smoked Spanish paprika, 1/4 tsp hot smoked Spanish paprika and 1/4 tsp saffron threads, mix together until well mixed

  2. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and 1 tbsp cumin seeds, mix together continuously, after 4 minutes and the onion is lightly sauteed, add in the chopped garlic and grated ginger, continue to mix, after 1 minute add in the spice blend, mix together and cook for 30 seconds, then add in the tomato sauce and simmer for a couple of minutes

  3. After simmering the tomato sauce for 3 to 4 minutes and it has thickened up, add in 2 1/2 cups of canned chickpeas (drained & rinsed), 1/4 tsp baking powder and season with sea salt, gently mix together until well mixed, then add in 2 cups cold water, mix together and raise the heat to a high heat

  4. Once it comes to a boil, place a lid on the pan and lower the heat to a medium heat, simmer for 20 to 25 minutes, then remove the lid from the pan, push down on a couple of the chickpeas to thicken up the mixture, turn off the heat, add in a dash of garam masala, some freshly cracked black pepper and a squeeze of fresh lemon juice, gently mix together

  5. Transfer into shallow bowls and sprinkle with finely chopped fresh cilantro, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Indian Chickpea Curry | Chana Masala
Amount Per Serving
Calories 392 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Sodium 1289mg56%
Potassium 942mg27%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 8g9%
Protein 14g28%
Calcium 196mg20%
Vitamin C 17mg21%
Vitamin A 1359IU27%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Marianna

    Fresh tomatoes are not available here (Northern Maine USA) this time of year. How many ounzes of tomato sauce should be substituted?

    Thanks

    07 . Apr . 2022
    • Spain on a Fork

      1 cup tomato sauce which is about 8 ounces 🙂 much love

      08 . Apr . 2022
  2. yolanda v

    Did you mean baking soda ( bicarbonate)?

    06 . Jan . 2022
    • Spain on a Fork

      baking powder at stated 🙂 much love

      08 . Jan . 2022
  3. Sara

    I’m so pleased that you put in the grams for your recipes. I live in in England and have no idea about cups. Thank you. Love the look of all your food haven’t tried any yet but tonight’s the night.

    05 . Jan . 2022
    • Spain on a Fork

      Sounds great!! Much love 🙂

      05 . Jan . 2022
  4. Betty

    Why the baking powder in channa masala and why season the lemon with salt ?? Thank You. Will be making that recipe soon

    04 . Jan . 2022
    • Spain on a Fork

      The baking powder helps make the chickpeas softer, the lemon is not seasoned with salt, just added at the end of cooking 🙂 much love

      04 . Jan . 2022

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