Tested till perfect Chana Masala
Chana Masala
Photography by Yvonne Duivenvoorden

Chana Masala

This deliciously spiced dish is common vegetarian fare in India. If you're a fan of spice, add a finely chopped red chili or two along with the garlic. Serve with basmati rice, naan bread or dosa (savoury crepes found in speciality Indian grocery stores).

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2012

Recipe4 out of 5 based on 56 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4


  • 3 tbsp 3tbspolive oil
  • 2 2oniononions, chopped
  • 6 6cloves garlic, minced
  • 2 tbsp 2tbspgrated fresh ginger
  • 2 tsp 2tspchili powder
  • 2 tsp 2tspground coriander
  • 2 tsp 2tspground cumin
  • 2 tsp 2tspgaram masala
  • 1/2 cup 1/2cuptomato paste
  • 2 tsp 2tsppacked brown sugar
  • 1/4 tsp 1/4tspsalt
  • 2 cans (19 oz/540 mL each) 2cans (19 oz/540 mL each)chickpeachickpeas, drained and rinsed
  • 2 tbsp 2tbsplemon juice
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In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Add garlic and ginger; cook for 1 minute. Stir in chili powder, coriander, cumin and garam masala; cook until fragrant, about 1 minute.

Stir in 1 cup water, tomato paste, brown sugar, salt and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice.

Nutritional Information Per serving: about

cal 439 pro 14g total fat 14g sat. fat 2g
carb 69g dietary fibre 14g sugar 17g chol 0mg
sodium 778mg potassium 870mg

% RDI:

calcium 11 iron 38 vit A 9 vit C 35
folate 65
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