This is one of my favorite vegetarian (vegan optional) recipes, and one that I make every time I’m craving a taste of home. It’s super quick and easy and packs in so much flavor, and only takes one pot, so really, what could be better? I hope you enjoy it, and I’d love to hear how it goes for you in the comments!

Everyone makes Channa Masala a little differently. This is my recipe which is a combination of several recipes including my family recipe!

Everything with links in it can be purchased on Amazon. If you buy these products using the links, I make a tiny commission that doesn’t impact your price at all. Please make sure you also ready my tips and tricks at the end of the Ingredients list.

Indian Channa Masala

Serves 2

Prep time + cook time: under 30 minutes

Ingredients

1 can cooked chickpeas/garbanzo beans (15.5 oz)

1 English breakfast tea bag (this is an optional but important flavor and color ingredient)

2 TBSP oil

1/2 tsp whole cumin seeds

1 medium onion or 1/2 large red onion, puréed*

3 large cloves garlic finely diced or pureed*

1/2 heaping tsp ginger garlic paste ***

Dry ground spices:

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon Indian chili powder** or cayenne

1/4 tsp turmeric powder

1/2 tsp dried mango powder

2 tsp Tomato paste

Salt to taste

Lime juice to taste

Toppings:

Generous knob of butter

Diced red onion

Chopped cilantro

Finely diced serrano peppers or finely diced long hot peppers (green)

*All these toppings are optional and you can add them in any combination you wish.

How to serve:

You can eat this on its own like a soup/stew, and while that is not traditional, I won’t judge you for it!

You can also eat this over basmati rice or with a side of naan or roti. Personally I’m a fan of Trader Joe’s garlic naan, warmed up in the oven and brushed with butter.

In a pinch, you can also toast a flour tortilla (in a pan) or grill a flour tortilla. Again, not traditional, but it’s a good substitute for a roti.

You can also eat this with bread.

Tips and tricks:

*I stick a roughly cut onion and the garlic cloves in the Vitamix and blend until pureed, or you can use your food processor. Alternatively, you can finely chop both the onion and garlic

** Indian chili powder is notorious for its inconsistency between batches. Sometimes it’s mild, and other times it’s like the surface of the sun. It is better to start with less, and add in a little more at the end if you need it.

*** If you don’t have ginger-garlic paste, you can make your own by blending equal parts ginger and garlic in your Vitamix or food processor.

A note on Indian spices: most of the spices mentioned here, with the exception of the dry mango powder and whole cumin, are widely available at your local grocery store, especially Whole Foods. If you do not have the dried mango powder and whole cumin, you can skip them. It will taste different, but sometimes that can’t be helped.

Your best, and most economical option is to go to your local Indian store, where you will find the spices in large bags for well under $10/bag. It’s best to buy these and then split the packet with a friend or family member who is also interested in Indian food. If you live in a spot with no Indian store nearby, you can buy these on Amazon and have them delivered to your home.

Method:

Rinse 1 can of chickpeas in water and drain
If you’re using a teabag (optional), place rinsed chickpeas in 2 cups of water and set to boil. Once it has come to a rolling boil, lower temperature and continue to boil for 5 minutes, drain.
If not, skip to step 3
Heat oil
When the oil is shimmering, add whole cumin seed and sauté for 30 seconds. They may pop, but will definitely release aroma.
Add in onion paste + garlic paste + ginger garlic paste to pan, sauté until golden
Add in dry spices and stir - cook for 30 seconds. It is important that you cook the dry spices to release flavor and aroma.
Add in drained chickpeas
Add in 1/2 c - 1 cup water, Thin to preference
Stir in tomato paste
Cook for 5 minutes on medium, add salt to taste
Turn off heat, add lime juice to taste
Serve immediately
Enjoy!!!

The leftovers for this dish freeze very well.

After Step 9, the Channa Masala should look like this.

Channa Masala is vegetarian (vegan if you don’t add butter), gluten free, and ready in under 30 minutes!