Chana Masala Full of Flavour Recipe by Rachel Steenland

This is a simple Chana Masala full of flavour recipe, perfect for whipping up after a long day! It is also gluten-free, nutritious, and satisfying. An ideal recipe for meal planning.

Chana Masala is a North Indian dish made with chickpeas, onions, tomatoes and spices. It is a family-favoured and wholesome meal.

Chana Masala Full of Flavour Recipe

Time

35 minutes.

Ingredients (to make 4 servings)

• 3 tablespoons avocado, canola or vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons crushed red pepper (chilli flakes)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 2 bay leaves
• 2 cardamom pods
• 4–6 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 small cans (400 grams) of chickpeas, drained and rinsed.
  Note: keep one can of chickpeas whole, and use a fork to roughly crush the chickpeas from the second can.
• 2 cups clear vegetable broth
• 1 small can (400 grams) of chopped tomatoes
• 1 1/2 teaspoons salt
• Juice of one lime or a small lemon (whichever you prefer)
• A handful of fresh coriander, roughly chopped.
• 1 teaspoon Garam Masala

To serve (optional)

• Steamed rice (Basmati rice is our favourite!)
• Roughly chopped coriander, onion slices, julienne ginger pieces, and a squeeze of fresh lime or lemon juice.

Method

1. Add oil and onions to a large pot over medium heat, and sauté until the onions start to soften (about 8 minutes).
   
2. Sprinkle in the chilli flakes, cumin, coriander, turmeric, bay leaves, and cardamom pods, and stir until the spices are fragrant (about 2-3 minutes).
   
3. Stir in minced garlic and ginger and sauté for another 2-3 minutes.
   
4. Pour the chickpeas, vegetable broth, crushed tomatoes, and salt, then stir well.
   
5. Raise heat and bring Chana Masala to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
   
6. Mix in lime/lemon juice, fresh coriander leaves, and Garam Masala. Taste and adjust seasoning as needed.
   
7. Serve with basmati rice, fresh coriander, onion slices, and julienne ginger.
   Enjoy!

You can find more plant-based recipes on Rachel’s Blog or explore our suggestions here.

Photography by Rachel Steenland.