When cookbook author Yasmin Khan was growing up, this was a regular midweek dinner that her Pakistani dad would cook. So when researching recipes for her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, she says it was a delight to find the dish at Nan restaurant on the Greek island of Lesbos, and to hear that the recipe came from a Pakistani refugee cook who had worked there. For the ultimate comfort dish, the chickpeas should become so soft that they simply melt in your mouth.
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What you’ll need
Mortar and Pestle
$24 At Amazon
Large Saucepan
$60 At Amazon
Small Skillet
$23 At Amazon
OXO Good Grips® Smooth Edge Can Opener
$22 At Amazon
Ingredients
4 Servings
3
1
1
1
4
1
1
¼
1
2
1
1
2
special equipment
Preparation
Step 1
Heat vegetable oil in a large saucepan or small pot over medium-low. Cook onion, stirring occasionally, until golden brown and very tender, 15–20 minutes.
Step 2
Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 minutes. Transfer to spice mill or mortar and pestle and let cool; finely grind.
Step 3
Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 minutes. Add tomato, chickpeas, tomato paste, and 2 cups very hot water; season with salt and pepper. Cover pan; simmer, adding up to 1 cup more hot water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45–60 minutes.
Step 4
Stir cornstarch and 2 tsp. water in a small bowl, then stir into chana masala. Simmer just until thickened, about 1 minute. Remove from heat and stir in olive oil. Season with more salt if needed.
Step 5
Top chana masala with cilantro and serve with rice and/or flatbread.
Nutrition Per Serving
Leave a Review
Reviews (38)
Back to TopI love this recipe and make it often. It’s one of the best Indian recipes I’ve made, and I cook Indian food a few times a month. Like everyone recommends, I double everything except the chickpeas and the onion. (Or alternatively if you’re cooking for only two people, keep everything the same but use half an onion and only one can of chickpeas.) This is a great dish for meal prep, and I’ve even frozen portions to use for future meals. If you find it bland, remember to use a liberal hand with the salt. Chickpeas (and all beans really) can take a LOT of salt.
ERH
Montreal
6/12/2023
Really, REALLY good. I took the advice of the other reviewers and doubled the dry spices. I used a curry powder in place of coriander/cumin/turmeric to keep this somewhat in the realm of an easy weeknight dinner. I also used a can of chicken broth instead of 2 cups of water and let that reduce all the way down, thus requiring no additional salt -- and I also didn't have to add any cornstarch. It thickened well on its own in about 45 minutes. It was phenomenal. I added too many red pepper flakes for my fragile white palette so will be eliminating those next time. Thank you so much for this recipe!
Sophie
Ann Arbor MI
1/17/2023
I've made this several times now, and I love it. People saying it's bland: you really have to let it reduce for as long as the recipe says to. That does make it kind of time-consuming for a weeknight dish though.
Sully
1/7/2022
It really was bland. Follow the advice of others to double the quantity of spices and other ingredients such as ginger and tomato paste. I would also recommend the following: Some green or black cardamon, a pinch of cinnamon, one or two teaspons of apple cider vinegar or lemon juice and using vegetable broth rather than water.
Jane D
Ontario, Canada
8/31/2021
This turned out really bland - will try the suggestion to double the spices next time. Might be better with drained canned tomatoes.
Anonymous
Mexico City
8/13/2021
I have made this half a dozen times now, slightly obsessed. I double+ the spices, add cardamom and white pepper for punch. Also, if you used canned tomatoes make sure to omit the can’s liquid... Makes it a sloppy mess. All in all, this is a really great dish!
Anonymous
Vermont
5/31/2021
It was pretty good. I've had more flavorful channa masala. Forty-five to sixty minutes cook time is long for using canned beans.
Kristine
Los Angeles, CA
5/22/2021
This was... amazing. I made it with dried chickpeas so instead of adding 2 c hot water I just added 2 c of the bean cooking liquid which maybe boosted the flavor a bit but either way this was absolutely incredible! Served it with store bought naan and can't wait to make it again!
Sarah
IN
5/14/2021