Chana Masala

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

Of all the recipes I’ve ever shared, Chana Masala is the one I hear about from my friends the most. I think it’s the magic of how shockingly easy it is to make, combined with the fact that it costs next to nothing, topped off with how it tastes absolutely incredible. You will crave it all the time. You might even drool a little when you think about it. Just try it. You’re welcome.


Chana Masala
Print Recipe
Chickpeas cooked in a spicy, curried tomato sauce.
Servings
2
Servings
2
Chana Masala
Print Recipe
Chickpeas cooked in a spicy, curried tomato sauce.
Servings
2
Servings
2
Ingredients
  • 1/2 Tbsp ghee or butter
  • 1 tsp cumin seeds
  • 1/2 cup onion diced
  • 1 tsp garlic finely chopped
  • 1 tsp ginger root grated
  • 1/2 jalapeno finely diced
  • 3 tsp coriander powder
  • 1 tsp turmeric
  • 1/4 tsp cayenne powder
  • 1/2 tsp garam masala powder
  • 1 tsp paprika smoked
  • 1/2 tsp salt
  • 1 cup tomatoes canned (pureed)
  • 2 1/2 cups chickpeas cooked and drained
  • 1/2 cup water
Garnish
  • cilantro fresh
  • yogurt
Instructions
  1. Measure out all the spices except the cumin seeds and put them in a small bowl.
  2. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. (Ghee is the traditional Indian choice, but you can substitute butter if you can't find ghee.) Once the ghee begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and saute for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeno and cook for 1 more minute. Add the spices and then the pureed tomatoes. Mix, then put a lid on the pan and let everything cook down for 5 to 10 minutes.
  3. Once the tomato has reduced and the ghee starts to separate from the sauce, add the chickpeas and water. Mix, then bring it to a boil before reducing to a simmer. Cook for 10 minutes, then squish a few chickpeas with a spoon to thicken the sauce. Garnish with yogurt and cilantro. For a full meal, serve over rice or with roti.

3 Comments

  • Renate Dicks says:

    Dear Leanne, I love your cookbook! The recipes and techniques are simple and yet so much more than ample. The layout and pictures is beautiful. I do have one suggestion: make a LARGE PRINT version for the sight challenged! I appreciate the reasons for the layout being what it is, but the small print poses a challenge for some… Thanks so much the expertise and generous spirit that makes this cookbook so wonderful… just make an easier reading version!

  • John M. says:

    I made this recipe without the jalapeno and it was great! Two thumbs up. I will be making this recipe again tonight. That garam masala adds so much flavor that it makes you want more and more.

  • Rita Roesinger says:

    Loved it! We’ll have it again and again! We’d never had chana masala so didn’t knpw if we’d like it. Served with brown basmati and sauteed spinach. We had the leftovers in a spinach wrap with herbed mayo like you suggested in your Good and Cheap leftovers page. Thanks for your imagination and generosity in creating this lovely resource!

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Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

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Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 1,000,000 times. I have more cookbooks!

Sign up for my newsletter!